Description
This Spiced Mango Banana Bread recipe combines the tropical sweetness of ripe mangoes with the classic flavor of banana bread, enhanced by aromatic warm spices like cinnamon, ginger, and nutmeg. Perfect for breakfast or a cozy snack, this moist and flavorful quick bread is easy to make and delivers a delightful twist on the traditional favorite.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
Wet Ingredients
- 2 ripe bananas, mashed
- 1 cup ripe mango, diced small
- ½ cup granulated sugar
- ¼ cup brown sugar
- â…“ cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup plain yogurt or sour cream
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly to prevent sticking and set it aside for later.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground ginger, and ground nutmeg ensuring they are evenly combined for balanced spice throughout the bread.
- Combine Wet Ingredients: In a large bowl, thoroughly mix the mashed bananas, diced mango, granulated sugar, brown sugar, vegetable oil or melted butter, eggs, vanilla extract, and plain yogurt or sour cream until well combined, creating a smooth and cohesive batter.
- Incorporate Dry Ingredients: Add the dry flour mixture to the wet ingredients and gently stir until just combined. Avoid overmixing to keep the bread tender and prevent it from becoming tough.
- Pour Batter and Smooth: Transfer the batter into the prepared loaf pan and smooth the surface evenly using a spatula to ensure uniform baking and an attractive finish.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 50 to 60 minutes. Test doneness by inserting a toothpick in the center – it should come out clean. If the top begins to brown too quickly, cover it loosely with aluminum foil during the last 15 minutes of baking to prevent burning.
- Cool and Slice: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer the bread to a wire rack to cool completely before slicing to maintain its structure and moisture.
Notes
- For extra texture and flavor, fold in ½ cup of chopped nuts like walnuts or pecans, or shredded coconut, before baking.
- Leftover bread should be stored in an airtight container and can be kept fresh for up to 3 days at room temperature.
- Slice and freeze pieces individually to enjoy later by toasting or warming gently.
