Mango Banana Bread

4.80 from 5 votes

Mango Banana Bread made with ripe bananas and fresh mango, topped with a brown sugar streusel and drizzled with icing. A fantastic variation on a traditional banana bread recipe!

Prep Time15

Cook Time1

Course: bread

Cuisine: American

Keyword: Mango Banana Bread

Servings:

Calories: 174kcal

Author: Jessica & Nellie

Ingredients

2 large eggs
1/3 cup sour cream (or Greek yogurt- plain or vanilla)
1/2 cup vegetable oil
1 cup mashed ripe bananas (about 2-3 bananas)
1 cup granulated sugar
1/2 cup brown sugar
1 tsp vanilla extract
2 cups all purpose or bread flour
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1 cup peeled & diced mango (about 1 small mango)

Streusel Topping

3 tbsp flour
4 tbsp brown sugar
1/4 tsp cinnamon
1 tbsp melted butter

Icing

1/2 cup powdered sugar
2 tsp hot water

Instructions

Preheat oven to 325°F. Spray two 8" or 9" loaf pans with non-stick baking spray and set aside.
In a large bowl, whisk together the eggs, sour cream and vegetable oil.
Add mashed bananas, sugars and vanilla and stir until well combined.
In a smaller bowl combine dry ingredients and whisk until well incorporated.
Pour the flour mixture into the banana mixture and stir until just combined. Fold in mango.
Pour half the batter into each baking pan. Combine streusel ingredients and stir until mixture is uniform and crumbly. Sprinkle half streusel mix over each loaf.
Bake for 60-70 minutes, until internal temp of the middle of baked bread registers 200°F with a cooking thermometer.
Remove from oven and let cool in bread pans for about 20 minutes. Overturn onto a cooling rack to cool fully.
Whisk powdered sugar together with hot water. Drizzle over cooled bread. Let icing cool to set (it's fast!) then slice and serve. Store leftovers in an airtight container.

Video

Notes

Recipe yields TWO 8" loaves of bread. You can use 9" bread pans- they'll just be a bit shorter loaves.

Nutrition