Mango Banana Bread
Description
When my Hawaiian family introduced me to fruit bread, I was hooked! My recipe for moist, sweet mango-banana bread is a little slice of island life. It's great for breakfast, snacks, or dessert.
Ingredients
- 1 fresh mango, peeled, seeded, and chopped
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- ½ teaspoon pumpkin pie spice
- ¾ cup unsalted butter, softened
- ½ cup white sugar
- ½ cup brown sugar
- 3 large eggs
- 1 ¼ teaspoons vanilla extract
- ½ cup mashed banana
- ½ cup toasted shredded coconut
- ¼ cup chopped walnuts
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Purée 1/4 of chopped mango in a food processor or blender. It should yield about 1/2 cup puréed mango and set aside. Reserve remaining chopped mango.
- Sift flour, baking soda, cinnamon, salt, and pumpkin pie spice together in a large bowl.
- Combine butter, white sugar, and brown sugar in a small bowl until blended. Mix in eggs and vanilla extract. Fold into dry ingredients until just combined. Fold in remaining chopped mango, puréed mango, banana, coconut, and walnuts. Let sit for 10 to 15 minutes. Pour into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted in center comes out clean, 55 to 65 minutes.
