Mango Spice Banana Bread
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Mango Spice Banana Bread. A different mango and spice twist on a traditional banana bread. A great addition to packed lunches or as an afternoon snack. Makes a terrific bake sale contribution too.
Originally published May 2014.
Spice banana bread is pretty delicious but how about a different mango twist on a traditional banana bread?
Necessity was again the mother of invention when it came to this new version of banana bread. I'm not sure why Spouse keeps buying so many bananas when they never seem to all get eaten before they start to get over ripe.
This time a sweet, very ripe mango shared the bottom of the fruit bowl with the bananas. Initially, I figured I'd make spice muffins with the mango and banana bread with the bananas.
Then it occurred to me, "Why not combine the two?" The result was really delicious and well worth trying.
Make sure you dice the mango quite small (under ½ inch), especially of it is very ripe. This makes sure the mango pieces stay evenly distributed in the batter.
This is my new favourite banana bread. These flavours really do go together exceptionally well.
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Mango Spice Banana Bread
A different mango and spice twist on a traditional banana bread. A great addition to packed lunches or as an afternoon snack. Makes a terrific bake sale contribution too.
Ingredients
- ½ cup white sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 eggs, beaten
- 3 bananas, medium ripe andmashed
- 2 cups flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 2 teaspoon powdered ginger
- ¼ cup orange juice
- 1 teaspoon orange zest, finely minced
- 1 large mango, ripe and diced small
Instructions
- Preheat oven to 350 degrees F.
- Beat sugar and oil in a bowl. Add eggs, mashed banana and orange zest.
- Sift together dry ingredients and fold into banana mixture alternately with orange juice.
- Fold in diced mango.
- Pour batter into 1 large or two small greased loaf pans and sprinkle the tops with turbinado sugar if desired for a little extra crunch.
- Bake for 45 minutes to an hour depending upon pan size. A toothpick inserted in the center which comes out clean is the best indicator that the loaf is fully baked.
Nutrition Information
Yield
18Serving Size
gAmount Per Serving Calories 184Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 21mgSodium 158mgCarbohydrates 29gFiber 1gSugar 16gProtein 3g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
I'm always on the lookout for the next great banana bread --- this sounds wonderful!
I love how you've added mango to this banana bread, I've never tried the flavour combination, but imagine it's really delicious!
This turned out wonderfully!!! I made a few changes to use what I had on hand. Used 1 banana and 2 diced mangoes, 3/4 tsp cinnamon, 1 tsp ground ginger, added 1/4 cup coconut and topped with chopped pecans. I bake all my quick breads in a pan that measures 13" Wide X 4" High X 3 1/2 " deep. This pan eliminates the problems I read about the middle being partially cooked and the ends done. I learned this from my Mom.
I line the pan with foil and then parchment and baked 50 minutes. I love your website and use so many of your recipes! Thank you!
@SallyJoJo, high and deep are the same thing! what do you mean for the dimentions of this pan.
I think she must have meant length, then depth, then width. (However, these dimensions seem off to me also.) Basically an elongated loaf pan. I just use two aluminum small loaf pans so that I can share with other seniors near me.
Excited to try this recipe. But not a fan of ginger. Is there something else I can add to replace it or does leaving it out make a difference.
Just omit.
I made this twice in the last three days and shared with seniors near me. I used Barry's advice about two smaller aluminum loaf pans so that cutting a few slices for friends is easier and more of us got to enjoy the beautiful flavour of the mango, cinnamon and banana together. We often have ripe bananas on hand and you can get ripe mangos on sale at times too and freeze them for quick breads, muffins and even pancakes. A wonderful recipe.
So very glad you enjoyed it. I love that you shared it too! So kind.