Tropical Mango Banana Bread is Delicious and Easy #OurFamilyTable

This Tropical Mango Banana Bread is a delicious, but simple, twist on ordinary banana bread.

I got this recipe years ago from my sister-in-law, Melanie and it became an instant family favorite.

The dried mangoes not only add color, but incredible sweetness. And there is one more secret ingredient: a bit of grated lemon zest! I would never have thought to add it, but it adds a subtle citrus note that perfectly complements the other ingredients.

Other quick bread recipes you may enjoy:

Critically acclaimed Carrot Bread

Easy Quick Bread Recipes

• Caramel Apple Bread by The Freshman Cook
• Chai Spiced Banana Bread by Cheese Curd In Paradise
• Kalamata Olive and Oregano Mini Loaves by Karen’s Kitchen Stories
• Louisiana Bacon Pecan Bread by Hezzi-D’s Books and Cooks
• Spiced Apple Quick Bread by Art of Natural Living
• Spiced Pumpkin Pecan Quick Bread by Simply Inspired Meals
• Tropical Mango Banana Bread by That Recipe
• Zucchini Bread by A Day in the Life on the Farm

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

Print

Mango Banana Bread

This Mango Banana Bread recipe makes a moist and delicious banana bread loaded with chopped dried mangoes. 

Ingredients

• 1 3/4 cup all purpose flour
• 2 1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup shortening
• 2/3 cups sugar
• 3/4 teaspoons grated lemon zest
• 1 to 1 1/2 cup mashed bananas about 2-3 bananas
• 1 or 2 eggs if you have 1 cup of bananas use 2 eggs, 1 1/2 cup bananas use 1 egg
• 1/3 cup dried mangoes chopped

Instructions

1. Preheat oven to 350 degrees F. Grease one 8 1/2 x 4 1/2 inch bread pan (or two smaller ones)
2. In a medium bowl combine flour, baking powder and salt with a whisk.
3. In a larger bowl, beat shortening, sugar and lemon zest together until creamy. Beat in eggs and bananas.
4. Add the flour in 2 equal parts beating until smooth. Add mangoes.
5. Pour into prepared bread pan and bake in preheated oven until brown and a toothpick inserted in the middle comes out clean, approximately 40 minutes for small pans and 60 minutes for regular bread pan.

Recipe Notes

The amount of eggs and bananas may seem a bit confusing as listed in the recipe. You need more eggs if you have less banana and less eggs if you have more bananas for the moisture content. I made it with two bananas, which was about one cup, so I needed two eggs.

Until next time, happy eating.
~Audrey