My Hawaiian family got me every type of fruit bread you can think of while I was in Maui. I fell in love with all of them, and now that summer is here I decided to take a shot at this bread recipe. So here is my first attempt at mango- banana bread!



Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.

  • Take about 1/4 of the chopped mango and puree in a food processor or blender until it is the same consistency as mashed bananas; it should yield about 1/2 cup pureed mango. Reserve remaining chopped mango.

  • Sift flour, baking soda, cinnamon, salt, and pumpkin pie spice together in a large bowl.

  • Combine butter, white sugar, and brown sugar in a small bowl until blended; mix in eggs and vanilla extract. Fold into the dry ingredients until just combined. Fold in chopped mango, pureed mango, banana, coconut, and walnuts. Let sit for 10 to 15 minutes. Pour into the prepared loaf pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 65 minutes.

Cook's Note:

I used walnuts for this recipe because that is all I had, but I just know macadamia nuts would be better.

Nutrition Facts

357 calories; protein 4.9g 10% DV; carbohydrates 43.4g 14% DV; fat 19.1g 29% DV; cholesterol 77mg 26% DV; sodium 332.8mg 13% DV. Full Nutrition