Description
This Banana Mango Spice Bread combines the warm, cozy flavors of cinnamon, nutmeg, and cloves with the tropical sweetness of mango and banana. A perfect twist on traditional banana bread! #BananaMangoBread #SpicedBananaBread #TropicalBread #Baking #BananaBread #MangoBread #FallBaking
Ingredients
Scale
For the Banana Bread:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup mashed ripe bananas (about 2 large bananas)
- 1/2 cup diced fresh or frozen mango (thawed and drained if frozen)
- 1/4 cup plain Greek yogurt or sour cream
For the Spiced Mango Topping (optional):
- 1/4 cup diced fresh mango
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
Instructions
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Preheat and Prepare:
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
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Combine Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
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Cream the Butter and Sugar:
- In a large mixing bowl, beat the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
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Mix in Bananas and Mango:
- Stir in the mashed bananas and Greek yogurt until smooth. Gently fold in the diced mango.
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Combine and Pour:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and spread evenly.
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Prepare the Topping:
- In a small bowl, toss the diced mango with sugar and cinnamon. Sprinkle this mixture evenly over the top of the batter.
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Bake the Bread:
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- If the top begins to brown too quickly, tent it with aluminum foil during the last 10-15 minutes of baking.
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Cool and Serve:
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- If using frozen mango, make sure it is well-drained to avoid excess moisture in the batter.
- This bread can be stored at room temperature in an airtight container for up to 3 days, or in the refrigerator for up to a week.
Nutrition
- Serving Size: 1 slice (1/12 of the loaf)
- Calories: 220 kcal
- Sugar: 17g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg