The other day, Mr. K casually asked me how many bananas it takes to make banana bread. I told him three. The next day he presented me with three bananas.
Mr. K’s favorite baked good is probably banana bread. He gets so excited when he sees it at potluck parties. I love banana bread too, though probably not nearly as much as him.
I’ve made banana bread so many times. Sometimes I get bored, so I wanted to make a variation on the classic banana nut bread. I’ve done many variations before: nutella, chocolate, biscoff, blueberry. This time I decided to try adding some mangoes, especially since I had so many fresh mangoes in the house.
I also tried adding some mango puree to the batter, but it actually didn’t really add much mango taste to the bread itself, so next time I’ll just leave that out.
I love using these paper loaf pans, which I got on Amazon*. You can bake the bread directly in them and then gift them. I was a little sloppy with pouring the batter into the loaf pan for this particular batch, but you can definitely pour the batter in cleanly if you are gifting these.
*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
For another sweet and easy-to-make bread be sure to check out my Mango Bread and Banana Nutella Bread!
Mango Banana Bread
Ingredients
- 1/2 cup unsalted butter
- 1 1/2 cups white sugar
- 2 eggs
- 3 very ripe bananas mashed
- 1 cup sour cream or fat free plain greek yogurt
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 teaspoons baking soda
- 2 1/4 cups all-purpose flour
- 1 cup chopped fresh mangoes
- 1 cup chopped pecans optional
Instructions
- Preheat oven to 300°F. Grease three 6×2 inch mini loaf pans.
- In a large bowl, cream butter and sugar. Blend in eggs, mashed bananas, sour cream, vanilla and cinnamon until smooth. Mix in salt, baking soda, and flour. Stir in chopped mangoes. Stir in chopped pecans if using. Divide into prepared pans.
- Bake for 25-30 minutes, until a toothpick inserted in center comes out clean.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Temps for regular 9 by 5 bread pans?
Most likely the same baking temp but longer bake time
Most likely the same baking temp but longer bake time
Can I use cream cheese instead of sour cream?
I have not attempted the recipe with cream cheese