How To Make Mango Banana Bread

Dairy-free recipee


  • 1 1/2 cups all-purpose flour
  • One teaspoon of baking soda
  • 1/2 teaspoon salt
  • One cup (packed) dark brown sugar
  • 1/2 cup virgin olive oil
  • 1/2 teaspoon vanilla extract
  • Two large eggs
  • Two large bananas, mashed (about 1½ cups)
  • 1/2 cup ripe mango cubes (crushed)


  1. Preheat the oven to 350°. Prepare one 8½x4½” loaf pan; spray with a nonstick spray and line the bottom with parchment paper, leaving generous flaps on the long sides—Whisk flour, baking soda, and salt in a medium bowl.
  2. Use an electric mixer set to medium-high speed, and combine the brown sugar and the oil in a large bowl for about 4 minutes. The mixture should now be light and almost fluffy. Next, add eggs one at a time. Beat until incorporated. Add vanilla extract. Ensure there is no unmixed batter on the sides of the bowl.
  3. Reduce the mixer speed to low. Then add the flour mixture. Mix until just combined. Then add mashed banana and mango. Mix until combined. Then scrape batter into prepared pan; smooth top.
  4. Bake bread for 60-65 minutes, or until a tester you inserted into the center of the bread comes out dry. Next, transfer the pan from the oven to a wire rack and let the bread cool in the pan for 1 hour. Then, turn out the bread and allow it to cool completely before slicing.

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