Mango Banana Bread

by FamilyHealthHub
mango banana bread

Juicy summer mangoes make for a delicious moist banana bread. Perfect for back to school snacks.


  • 1.5 cups self-raising flour
  • 0.5 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 125 g butter (4 generous tablespoons if you prefer not to weigh it)
  • 2 eggs
  • 2 ripe bananas
  • 1 mango

The flour can be wheat-based or gluten-free.
I recommend Orgran gluten-free flour which is also free of soy.


  • preheat oven to 180 degrees C
  • mash the banana, dice and mash the mango
  • in a small bowl, melt the butter in the microwave (approx 1min 30sec on medium heat)
  • in a large bowl, whisk the eggs and add the melted butter
  • in the large bowl combine the flour, sugar and cinnamon with the eggs and butter
  • add the mashed banana and mango
  • mix with a spoon until well combined
  • prepare a loaf tin with baking paper, then pour the mixture into the the tin and tap it on the bench to spread it evenly
  • bake in the oven for 45-50 min or until a skewer inserted into the centre comes out clean
  • leave it in the tin to cool for at least 10 min so it holds it shape


If you prefer, you can make individual muffins rather than a loaf. Simply spoon the mixture into a muffin tray and bake for 20 min. I use patty pans sprayed with oil to line the muffin tray before adding the mixture.

You may also like

Leave a Comment