Mango Banana Bread

Sweet, moist banana bread with chunks of sweet mango throughout. You won’t believe how delicious this bread is until you try it! 

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Mango Banana Bread

{disclaimer: I received products from Kitchen Craft to review, all opinions and words are my own}

Is it just me or does this winter seem to be dragging on forever? We’ve been pretty lucky here in my part of the UK, we barely had any snow so I can’t complain too much. But the days are just so grey and dreary, it’s becoming very depressing. Trying to take decent photos in this weather is not a fun task either. The sun is out today though so I’m happy! We did have a solar eclipse this morning (that I slept through, oops!) so I think the sun may be protesting over the moon stealing it’s light! Did anybody see it? I think it was only visible in parts of Europe, and you only got the full effect if you’re very north like Scotland and Norway. 

Mango Banana Bread


I’m also happy because it’s Friday and although I work weekends so Fridays don’t get me as excited as most people, it’s been a crazy week (which is why I’m so late getting this post out!) so I’m happy to see it off! Friday also means Fiesta Friday time, yay! And I have something very yummy to bring to the party!

Mango Banana Bread

On to that yummy bread! The lovely people at Kitchen Craft recently sent me an awesome package with some of their products to try, it was very exciting to open up that big box – was definitely like my birthday came early! Included in the package was a Master Class 15cm Non-Stick 1lb Box Sided Loaf Pan {affiliate link} and with some quickly over ripening bananas in the fruit bowl I knew it was destined for some banana bread! I’m a big fan of Kitchen Craft products, if there’s baking equipment I need and Kitchen Craft make it, that’s the brand I will buy (my blood orange mini tarts were made using mini tart pans from Kitchen Craft that I purchased recently)! It’s really well priced and the products are really high quality, which you can tell just holding them – they’re heavy and sturdy. The non stick works great too, so good in fact they have a 5 year guarantee on it (and a 20 year guarantee on the product itself) – this mango banana bread recipe makes two loaves and on the first one I greased the pan and the bread slid out with zero effort. For the second loaf though I wanted to test the non stick properly and didn’t grease the pan at all, the loaf didn’t come out with as little effort as the greased pan, I had to run a knife around the edge, but once I did that it came out with no problems – there was a very thin coating of crumbs in the pan after the bread came out but other than that the entire loaf came out without breaking or leaving anything behind! That’s a good non stick capability in my book!

Mango Banana Bread

Mango Banana Bread

This recipe was another born from needing to use up ingredients I had in the house. I had over ripe bananas, a mango that needed to be used and various half full packets of nuts, so I decided to throw them all in a yummy banana bread. However the first attempt didn’t turn out too well, the taste was good but the texture was terrible. I loved the idea though so tried it again with ingredients I purposefully bought this time, I left out the nuts the second time around because I preferred a softer texture to my bread but if you have some walnuts or pecans laying about, they’d be delicious in this recipe! In the original attempt I mashed the mango in with the banana and I think that’s what caused my main texture problem, everything was just too wet. So this time I just stirred in chunks of mango and it worked great, the texture stayed light and the mango flavour still crept into the whole load with yummy chunks throughout! 

Mango Banana Bread

This banana bread is very sweet, which I love, I have a big sweet tooth after all (shocking, I know!). It really doesn’t need any spread added to it, in fact it’s more like a cake – but a cake you can eat for breakfast and nobody is allowed to judge you! If you like things a little less sweet, you could try reducing the sugar content and rely on the sweetness from the fruits. 

Mango Banana Bread

I’m definitely going to be making this bread again! In fact, I have a mango in the fridge right now that has yet to have it’s fate decided, it’s looking more and more likely it’s gonna end up in another loaf of this! It’s one of those delicious treats that people look at you funny while you’re eating it because you’re making way too many yummy noises, I just couldn’t get over how good it was! You really do have to try this one, it’s nice and easy to put together and the results are spectacular. Mango and banana really are a combination I never realised would be tasty, definitely going to have to pair these two up again soon. 

Mango Banana Bread

I’m gonna bring this mouth watering bread to Fiesta Friday this week, a breakfast this good deserves a party for sure! Do come join us and party, it’s always a lot of fun with our wonderful host Angie and even more so with this week’s co hosts Tracy and Nancy. Hope to see you all there!

Do come hang out with me on social media, I’d love to see you guys around there! You can find me on TwitterInstagramPinterest and Facebook.  Sharing is caring, so if you like this recipe please do consider using the share icons down the side of this page or at the bottom of this post to let your friends in on the yummy secret!  And if you subscribe you’ll get free updates directly into your inbox, no spam just yummy recipes!

 Mango Banana Bread

Mango Banana Bread
Yields 2
Sweet, moist banana bread with delicious chunks of mango! The perfect sweet breakfast
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  1. 280g plain flour (all purpose) + 1 tbsp
  2. 100g brown sugar
  3. 100g caster sugar (super fine sugar)
  4. 1 tsp baking powder
  5. 1/2 tsp bicarbonate of soda (baking soda)
  6. 1 tsp ground cinnamon
  7. 2 large eggs
  8. 3 very ripe medium bananas
  9. 120ml vegetable oil
  10. 1 tsp white vinegar
  11. 60ml buttermilk
  12. 1 tsp vanilla extract
  13. 1 ripe mango, sliced into small chunks (about 1/2")
  1. Preheat oven to 170C/325F. Lightly grease two 1lb loaf pans.
  2. Add 280g flour, both sugars, baking powder, bicarb and cinnamon to a bowl, whisk together and set aside.
  3. Mash the bananas in another bowl using a fork, beat in the eggs one at a time, then stir in the oil and vinegar until combined. Add buttermilk and vanilla and stir combine.
  4. Slowly add the flour mix to the banana mix, stirring until just combined. Do not over mix.
  5. Toss the mango chunks in the 1 tbsp flour and then gently stir into the batter until evenly dispersed
  6. Spoon the batter evenly between the two loaf pans and spread out.
  7. Bake for 45 mins, or until skewer comes out clean and top is a deep golden colour.
  8. Cool in pan for 5 mins and turn out on to a wire rack to cool.
  9. Serve warm or cold.
  1. Can be made into one big loaf in a 2lb loaf tin, adjust baking time accordingly
  2. Store in an airtight container for up to 3 days
A Tipsy Giraffe
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  1. Nancy says:

    This bread looks fabulous, Michelle! Love the combination of mango and banana. πŸ™‚ Thanks for bringing a loaf to Fiesta Friday, I’m sure it will be greedily eaten!

  2. Naina says:

    We had the solar eclipse this morning too, though it only got a bit dark & we couldnt see anything cos of the cloud cover. Your banana bread is sure bringing the sunshine though Michelle! Brilliant!!

  3. CakePants says:

    This looks phenomenal – so moist and tender! Incorporating mangos is such a lovely twist on a more traditional banana bread…I’ll have to give this a try sometime!

  4. Dini @ Giramuk's Kitchen says:

    that bread is a thing of beauty Michelle! πŸ™‚ Love that you added Mango too! I love Mango but never baked with it!
    I was so jealous that I wouldn’t get to see the Solar Eclipse… i did see some nice pictures of it on facebook from those who did see it though πŸ™‚

  5. Suzanne says:

    That loaf looks wonderful Michelle. incredibly moist. Adding mango is such a great idea, with the banana it’s so tropical, I think I would be tempted to find someplace to put some coconut also.

  6. Lily says:

    Looks delicious, moist and fruity. I happen to have some over ripe bananas and a perfectly ripe mango on hand, a perfect recipe to try, thanks!

  7. Stephanie says:

    Hey Michelle!! I’ve been wanting to make bread lately and I just might have to make this, I love the mango, it’s perfect for spring!! You always make the most creative combinations- LOVE it! πŸ™‚

  8. Julie @ HostessAtHeart says:

    This bread looks amazing Michelle! I just love Mango but have never thought to incorporate it into bread. My son just bought a property in Florida that has Mango trees. I will be hounding him to send me some!

  9. Winnie says:

    Such a unique cake (we call it here cake, not bread) – I’ve never eaten a cake with mango.
    It looks moist and wonderful
    Pinning and tweeting

  10. Svetlana says:

    Hi…thanks for the recipe….have a question…
    If I replace buttermilk with plain milk and vegetable oil with salt-free butter, what measurements should be used (keeping other ingredients constant)?

    • Michelle @ Giraffes Can Bake says:

      Hi Svetlana,
      If you use regular milk instead of buttermilk you would use the same measurements. If you don’t want to use buttermilk because you can’t get hold of it or it’s not something you regularly use and don’t want it to go to waste, you can make your own by add 1 tablespoon of lemon juice or white wine vinegar to your regular milk, whisk together and leave to sit for 5 minutes before using. Plain milk will work but the taste would differ to my results.

      As for swapping out vegetable oil with butter, I couldn’t say for sure without testing. I would start with 120g of unsalted butter, and adjust as needed depending on results. Using butter will affect the taste and the banana bread won’t be as moist. But if you can get the ratios right it should still be yummy.

      I’m always in support of adjusting recipes to suit your needs, but I really must stress that I can’t guarantee successful results as I have not personally tested these adjustments.
      I hope it works out well for you though, please do let me know how it goes!

      Hope that helps and if you have any other questions please let me know πŸ™‚

  11. Svetlana says:

    Hi Michelle,

    I tried your recipe with some modifications – milk instead of buttermilk (same quantity), no vinegar, 300 ml refined flour and 150 ml simple powdered sugar (since I didn’t want my cake very sweet) and 100 ml vegetable oil…and it turned out super delicious πŸ™‚

  12. Mike says:

    Smells divine, can’t wait for it to finish baking. One note on the instructions, after following the step by step I noticed two lovely large eggs just sitting on the counter. After a reread I realized they when to add them wasn’t in the instructions, of course by then the batter was in the pans. I beat the eggs and put everything back in the bowl and combined them. Probably should have been done wiith the wet before the wet dry combine. Just a guy trying to surprise the wife snd kids. Thanks for the great recipe!

    • Michelle @ Giraffes Can Bake says:

      Oh my gosh, I’m so sorry, I don’t know how that hasn’t been picked up before!
      Ideally yes, the eggs should have been combined first with the other wet ingredients but the way you did it should still work just fine!

      I hope it came out well and your wife and kids enjoy it!

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