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Banana Bread

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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

  • 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.
  • Combine Dry Ingredients:
    • In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  • 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.
  • Mix in Bananas and Mango:
    • Stir in the mashed bananas and Greek yogurt until smooth. Gently fold in the diced mango.
  • 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.
  • 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.
  • 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.
  • 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

Find it online: https://deliceflash.com/banana-bread/