Mango Banana Bread
At a Glance
- Prep
- 20 minutes
- Cook
- 1 hour
- Total
- 1 hour 20 minutes
- Servings
- 1 loaf, 8 serving(s)
Categories
- Breads
- Breakfast
- Brunch
- Dessert
- Hawaiian
- Baking
- Easy
Allergens
- Wheat
- Eggs
- Milk
- Tree nuts
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
I found this recipe on the alohaworld website (http://alohaworld.com/ono) and just adore it! I'm always looking for a good banana bread recipe and this one fits the bill! It's moist and has a nice crisp, almost caramelized crust. Now if I could just figure out how to keep the crust during storage!
Hands-Free Mode Off
Equipment
Large bowl, loaf pan, skewer
Ingredients
- 2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 3/4-1 cup sugar
- 1/2 cup canola oil
- 1/4 cup butter or 1/4 cup margarine, melted
- 1/4 cup nuts, chopped (optional)
- 1 teaspoon vanilla
- 2 cups ripe mangoes, chopped coarsley
- 1 overripe banana, chopped
- 3 eggs, beaten
- 1/2 cup raisins (optional)
- 1/2 cup shredded coconut (optional)
Instructions
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.
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Log in with an active membership to leave a review or share cook notes and substitutions.
