Okay, So Here's Why I'm Obsessed with This Bread
Friend, let me tell you—if you’ve never had mango in banana bread, you’re in for a treat. I first made this on a humid July afternoon when I had a whole bowl of bananas going brown and a mango that somehow survived my forgetful shopping habits. My kitchen smelled like summer and, honestly, I’d like to think that’s what happiness probably smells like. (Also, full disclosure: I once dropped half the streusel on the floor. My dog was delighted. Me? Not so much.)
Why You'll Fall for This (Like I Did)
I make this whenever I’m craving something tropical but can’t actually hop on a plane (because, you know, life). My family goes bananas (ha!) for it because it’s not your average bread. My kid even asked if it was cake one time. Plus, the streusel is a bit messy but, trust me, it’s so worth the extra few crumbs. If you’ve ever found banana bread a bit blah—this’ll wake it right up. Oh, and I always feel weirdly accomplished when the loaf comes out of the oven looking all golden and crackly.
What You Need (and How I Swap Stuff Out)
- 2-3 ripe bananas (the browner, the better—seriously, I’ve used some that look like they belong in a horror movie)
- 1 cup diced mango (Fresh is best, but I’ve used frozen when I was too lazy to peel one. Just thaw and drain a bit.)
- 2 eggs (Or, I’ve used flax eggs in a pinch—google it if you’re curious)
- ½ cup melted butter (My grandma swears by Kerrygold, but store brand works fine. I sometimes use coconut oil and it’s tasty!)
- ½ cup brown sugar (I’ve used coconut sugar—a little earthier, but who’s judging?)
- ¼ cup plain yogurt (Or sour cream, or even buttermilk. Once I used vanilla yogurt and it was... interesting.)
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour (Whole wheat works, but it gets denser; just sayin’)
- 1 teaspoon baking soda
- ½ teaspoon salt
For the Streusel:
- ⅓ cup flour
- 3 tablespoon brown sugar
- 2 tablespoon cold butter (Honestly, I’ve used margarine. Don’t tell anyone.)
- ½ teaspoon cinnamon (Or more, if you’re feeling wild)
How I Actually Make It (With Real Life Messiness)
- Preheat your oven to 350°F (175°C). Grease a loaf pan. Or, if you’re like me, just line it with parchment (less scrubbing later!).
- Mash up those bananas in a big bowl. Doesn’t matter if there are a few lumps—gives it character. Stir in the melted butter, yogurt, eggs, and vanilla. Add the sugar too… I sometimes forget and add it with the dry stuff, but it seems to survive either way.
- In another bowl, toss together flour, salt, and baking soda. Gradually add these dry guys into your wet mixture. Don’t overmix—stop when it’s just combined. If there are streaks of flour, that’s normal. Fold in the mango gently (this is where I usually sneak a piece for myself).
- Pour the batter into your pan. It’ll look lumpy and thick—don’t worry, it always does.
- For the streusel, throw the flour, sugar, cinnamon, and cold butter into a bowl. Rub together with your fingers until you get clumps, like chunky sand. Sprinkle it right over the batter. Some always falls off the sides. Whatever.
- Bake for about 50-60 minutes. I check at 50, but sometimes it’s more like an hour. Stick a toothpick in—if it comes out mostly clean (a bit of mango goo is fine), you’re golden.
- Let it cool in the pan for 15 minutes, then use a butter knife to run around the edges and pop it out. Or just eat it straight from the pan with a fork—no one’s judging.
Stuff I’ve Learned (Usually the Hard Way)
- If your mango is super juicy, blot it with a paper towel or you get a mushy middle. Learned that one the sticky way.
- It tastes even better the next day—the flavors get all snuggly. But who actually waits?
- The streusel is messy but don’t skip it, unless you’re feeling lazy. Then just sprinkle sugar and cinnamon on top instead.
Variations, Good and... Not So Good
- Chopped walnuts or pecans = awesome crunch. I’ve also tossed in shredded coconut. Once I tried dried cranberries and, honestly, that was a swing and a miss.
- Swapping half the flour for oat flour gave it a nutty taste—pretty nice! But 100% oat flour made it kind of gummy. (Live and learn.)
- If you want it sweeter, add chocolate chips. I do this when my sweet tooth is raging.
Got The Right Gear? (But Improv Works Too)
A loaf pan is ideal, but in a pinch, I’ve done this in a square cake pan (just bake it a bit less). A potato masher for the bananas is handy, but a fork does the trick. Oh, and if you don’t have a mixing bowl, I’ve used a big soup pot. No judgment.
Keeping It Fresh (Not That It Lasts Long!)
Wrap leftovers in foil or pop them in an airtight box. It’ll last 2-3 days on the counter, a week in the fridge. That said, in my house it’s usually gone by the next morning. Freezes well too, just slice first. If you want more storage tips, King Arthur Baking has a great guide.
How We Love to Eat This (Besides Just Standing at the Counter)
Best with a slather of salted butter. My partner likes it with a bit of honey, but that’s just him. Sometimes I toast a slice for breakfast if I’m feeling fancy (or if my coffee’s taking ages to brew). If you’re into jazzing up your brunch game, Smitten Kitchen has more ideas for banana bread spinoffs.
Pro Tips (Mostly Learned by Slight Disaster)
- I once tried to rush the cooling step. Ended up with a delicious pile of hot crumbs. So, actually, I find it works better if you wait.
- Mango chunks should be small or they sink to the bottom and make a gooey mess. Ask me how I know.
- Don’t overmix the batter. The texture gets weird—think rubbery, not fluffy.
FAQ (From My Inbox and Many Texts)
Can I use canned mango? I’ve tried! It’s okay, but rinse and dry it first, or your bread will be weirdly wet. Fresh is better.
Can I skip the streusel? Sure, but the top won’t be nearly as fun. You can sprinkle some brown sugar if you want something crunchy.
Do I need to use yogurt? Not really—sour cream, buttermilk, or even milk with a splash of vinegar works. Once I just used milk, and it was fine (a bit less rich though).
Can I make these as muffins? Yup! Just bake for 18-22 minutes. They’re pretty cute that way.
How do I know it’s done? If a toothpick or knife poked in the center comes out with a few moist crumbs (but not raw batter), you’re good. Sometimes I poke it and still worry, so I give it another 5 mins just in case.
Oh, and a quick aside—I once tried making this with pineapple instead of mango. It was... fine, but not mind-blowing. Mango really is the star here.
Ingredients
- 2 ripe bananas, mashed
- 1 cup diced fresh mango
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup brown sugar (for streusel)
- ⅓ cup all-purpose flour (for streusel)
- ¼ cup cold unsalted butter, cubed (for streusel)
- ½ teaspoon ground cinnamon (for streusel)
Instructions
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1Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set aside.
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2In a large bowl, whisk together mashed bananas, diced mango, melted butter, eggs, and vanilla extract until well combined.
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3In a separate bowl, mix flour, granulated sugar, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and stir until just combined.
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4Pour the batter into the prepared loaf pan and smooth the top.
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5For the streusel, combine brown sugar, flour, cinnamon, and cold butter in a bowl. Use your fingers or a pastry cutter to mix until crumbly. Sprinkle evenly over the batter.
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6Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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