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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{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.
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!
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!
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!
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.
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.
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!
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- 280g plain flour (all purpose) + 1 tbsp
- 100g brown sugar
- 100g caster sugar (super fine sugar)
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda (baking soda)
- 1 tsp ground cinnamon
- 2 large eggs
- 3 very ripe medium bananas
- 120ml vegetable oil
- 1 tsp white vinegar
- 60ml buttermilk
- 1 tsp vanilla extract
- 1 ripe mango, sliced into small chunks (about 1/2")
- Preheat oven to 170C/325F. Lightly grease two 1lb loaf pans.
- Add 280g flour, both sugars, baking powder, bicarb and cinnamon to a bowl, whisk together and set aside.
- 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.
- Slowly add the flour mix to the banana mix, stirring until just combined. Do not over mix.
- Toss the mango chunks in the 1 tbsp flour and then gently stir into the batter until evenly dispersed
- Spoon the batter evenly between the two loaf pans and spread out.
- Bake for 45 mins, or until skewer comes out clean and top is a deep golden colour.
- Cool in pan for 5 mins and turn out on to a wire rack to cool.
- Serve warm or cold.
- Can be made into one big loaf in a 2lb loaf tin, adjust baking time accordingly
- Store in an airtight container for up to 3 days
Fiesta Friday, Foodie FriDIY, Motivation Monday, Hit Me With Your Best Shot, Bake of the Week, Cook It! Craft It! Share It!, Create It Thursdays
Out of this world. Mango is my family favorite and this bread should be a sure fire hit.
Thank you skd 😀
This bread looks fabulous, Michelle! Love the combination of mango and banana. 🙂 Thanks for bringing a loaf to Fiesta Friday, I’m sure it will be greedily eaten!
😀 Thank you Nancy!
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!!
I don’t think it was too visible here either, my mum said it just got a bit darker here too
Thank you Naina 🙂
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!
Thank you 🙂
that bread is a thing of beauty Michelle! 🙂 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 🙂
Thank you Dini. I’ve only recently started baking with mango, loving it so far!
I don’t think the eclipse was too visible where I am, so I don’t feel so bad for sleeping through it!
So beautifully moist Michelle, and with the addition of mango, it had to be a winner 🙂
Thank you Loretta!
Michelle, you just kind of blew my mind a bit. I’ve never thought of putting mangos into banana bread, but of course it would be delicious! Love!
Haha glad I could open your mind to the idea! 😀 Thank you!
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.
Ooh yes, coconut would be a great addition… you’d have to put sunglasses on to enjoy it haha
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!
Ooh sounds like fate to me Lily! Hope you like it! Thank you 🙂
I can never pass up an over ripening banana for banana bread. Nice loaf pan too!
Thank you! 😀 I can’t either, made another batch of banana bread just today!
I never thought to put mango in banana bread before. I bet it’s delicious!
it really is, Thank you Carrie x
Love the big chunks of mango! Very unique bread! Thanks for sharing!
Thank you!
I’ve never tried this combination before… the bread looks amazing, will definitely try it
Thank you Hirra, hope you like it!
What an interesting combination for a bread!
It’s very yummy 😀 Thanks for stopping by x
This looks so good! I love the idea to add fresh mango chunks to banana bread. I’m ready for this winter weather to end too, the first day of Spring here was Friday March 21st, and it snowed!
Thank you! Haha sounds about right with the horrible winter lots of people have been having!
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! 🙂
Thank you Stephanie! If you try it out I’d love to know how you liked it, it’s a really yummy combination of flavours- feels very tropical haha x
I can’t wait to make this bread and then turn it into french toast on Saturday morning!!!
oh my, that sounds amazing Jennifer! I’d love to hear how that turns out!
Looks Delicious Michelle!! 🙂
Thank you!
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!
Thank you Julie! I’m very jealous of your son!
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
Thank you Winnie! I don’t know why we call it bread really, it’s definitely more like a dense cake!
I had never thought of adding mango to banana bread, what a great idea, I bet it tastes wonderful #bakeoftheweek
Thank you 😀
My eldest daughter would completely adore this – she is addicted to anything mango. What a brilliant idea to combine with the banana bread. Thanks again for joining in with #bakeoftheweek x
Thank you Helen 😀
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)?
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 🙂
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 🙂
Hi Svetlana, I’m so glad the recipe worked out well for you with the changes!
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!
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!