Best Mango Banana Bread Recipes

MANGO-BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Take about 1/4 of the chopped mango and puree in a food processor or blender until it is the same consistency as mashed bananas; it should yield about 1/2 cup pureed mango. Reserve remaining chopped mango.
• Sift flour, baking soda, cinnamon, salt, and pumpkin pie spice together in a large bowl.
• Combine butter, white sugar, and brown sugar in a small bowl until blended; mix in eggs and vanilla extract. Fold into the dry ingredients until just combined. Fold in chopped mango, pureed mango, banana, coconut, and walnuts. Let sit for 10 to 15 minutes. Pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 65 minutes.

MANGO BANANA BREAD

Steps:

• Combine dry ingredients in a large bowl. Make a well in the middle and add other ingrediendt. Mix thoroughly. Pour into a greased loaf pan and let stand for 20 minutes. Bake at 350 for 45 minutes to an hour or until nicely browned and the "skewer test" comes out clean or with just a few crumbs.

BANANA AND MANGO BREAD

Steps:

• In a bowl, cream the butter with sugar until fluffy; beat in eggs, one at a time, until incorporated.
• In another bowl, combine self-rising flour with salt, cinnamon and nutmeg.
• Combine mashed bananas with mango puree.
• Mix the dry ingredients and banana mixture, alternately, into the creamed mixture until batter is just combined; fold in raisins and nuts.
• Pour batter into 2 greased 8 1/2 by 4 1/2 inch loaf pans.
• Bake at 350 degrees for 50 - 60 minutes or until cake tester inserted in the center tests done.
• Leave in pan for 10 minutes; remove from loaf pans and let cool on racks.

MANGO AND BANANA BREAD

Steps:

• In a bowl, cream the butter with sugar until fluffy; beat in eggs, one at a time, until incorporated. In another bowl, combine flour and baking powder with salt, cinnamon and nutmeg. Combine mashed bananas with mango puree. Mix the dry ingredients and banana mixture, alternately, into the creamed mixture until batter is just combined; fold in raisins and nuts. Pour batter into a greased 16x8 pan. Bake at 180 degrees celsius for 50 - 60 minutes or until cake tester inserted in the center tests done. Leave in pan for 10 minutes.

MANGO BANANA BREAD

Steps:

• Place all ingredients according to your machines directions, if wet goes in first place ingredients as listed in order keeping the salt and yeast apart. Reserving the dried fruit to be added at the beep for minutes before the kneading cycle ends.
• Set machine to basic /normal setting for medium crust.
• Press start. Add fruit when beeps.
• Now sit back and enjoy the aroma!
• Till you can remove it and cool on a rack.
• Enjoy!

PEACH MANGO COCONUT OIL BANANA BREAD

Steps:

• Preheat oven to 350F. Spray two 8x4-inch loaf pans with floured cooking spray, or grease and flour the pans; set aside. In a large bowl, add the eggs, coconut oil, sour cream, brown sugar, vanilla, and whisk to combine. Add the bananas and stir to incorporate. Add 2 cups flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don't overmix.
• In a small bowl combine peaches and mangoes with 2 tablespoons all-purpose flour and toss to coat, which helps prevent the fruit from sinking. Fold peaches and mangos into batter; don't overmix. Turn batter out into prepared pans, smoothing the tops lightly with a spatula and pushing it into corners and sides as necessary.
• Bake for about 45 minutes (if using fresh peaches and mangoes, baking time may be reduced), or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Tent the pans with a sheet of foil at the 30 minute-mark if you feel the tops and sides will become too browned before center cooks through; however I didn't find it necessary. Baking times will vary based on moisture content of bananas, peaches, mangoes, climate, and oven variances. Bake until done; watch your bread, not the clock. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Optionally, serve bread with Blueberry Butter, Strawberry Butter, Honey Butter, Cinnamon-Sugar Butter, or Vanilla Browned Butter Glaze. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

WHITE CHOCOLATE MANGO BANANA BREAD

Steps:

• Preheat oven to 350F. Spray a 9x5-inch loaf pan with cooking spray.
• In a medium bowl, whisk together the flour, baking soda and salt. Set aside. In a separate large bowl, beat the sugar and butter with a stand or handheld mixer on medium speed until well blended - about 1 minute. Add the eggs one at a time, beating well after each addition. Add the mashed banana, yogurt, and vanilla. Continue beating until blended.
• Slowly stir in the flour mixture by hand, until *just combined* - do not overmix. Fold in the white chocolate chips and then gently stir in the chopped mangoes. You may sprinkle a few mango pieces and white chocolate chips on top for looks as well.
• The batter will be very thick, so spoon it into the prepared loaf pan rather than pouring it. Bake for 40 minutes. Remove and sprinkle with shredded coconut. Bake for 15-22 minutes longer or until a wooden pick inserted in center comes out clean. My bread took exactly 62 minutes.
• Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.