Mango Banana Bread (No Eggs, No Dairy)

This Mango Banana Bread is a simple fruity version of the classic banana bread, but made with no eggs, no dairy, and no refined sugar, and full of tropical flavors.

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While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

Mango Banana Bread

This Mango Banana Bread is a simple fruity version of the classic banana bread, but made with no eggs, no dairy, and no refined sugar, and full of tropical flavors.

5 from 2 votes

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Prep Time: 10 minutes mins

Cook Time: 50 minutes mins

Total Time: 1 hour hr

Course: Breakfast, Snack

Cuisine: American

Servings: 12 slices

Calories: 228.8 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 1 cup Mango - fresh, ripe, diced into small cubes
• ▢ 1 cup Mashed Banana - about 3 medium yellow/ripe bananas, peeled, mashed (note 1)
• ▢ ⅓ cup Coconut Sugar - (note 2)
• ▢ ⅓ cup Coconut Milk - (note 3)
• ▢ ⅓ cup Melted Coconut Oil - (note 4), cooled at room temperature
• ▢ 1 teaspoon Vanilla Extract
• ▢ 2 cups Self-Rising Flour - (note 5)
• ▢ 1 teaspoon Cinnamon
• ▢ ½ cup Macadamia Nuts - (note 5), finely chopped

Instructions

• Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper. Lightly oil the paper. Set aside.
• Slice off both sides of the mango, cutting around the flat pit in the center.
• With each half, use a small, sharp knife to score the flesh in a crisscross pattern, creating a grid of 0.2-inch cubes (0.5 cm). Be sure not to cut through the skin.
• Use a tablespoon to scoop out the diced mango from the skin. Set aside in a bowl.
• Peel and mash the bananas using a fork. Measure the exact amount required by the recipe: 1 cup of mashed bananas. If you have leftovers, freeze them in Ziploc bags and use them in a smoothie later.
• In a large mixing bowl, whisk together the mashed bananas, sugar, coconut milk, oil, and vanilla extract, if used. Whisk until well combined.
• Stir in the self-raising flour, cinnamon, and stir with a rubber spatula until a thick batter forms.
• Fold in fresh mango cubes and chopped macadamia, and stir gently to incorporate the fruit and nuts evenly.
• Transfer the banana bread batter into the loaf pan. If you like, press pieces of extra mango on top to decorate.
• Bake the bread on the center rack for 50-55 minutes at 350°F (180°C) until a toothpick inserted in the middle of the bread comes out clean or with only a tiny crumb on it. Foil the loaf pan after 30 minutes if the top starts to brown too fast.
• Let it cool down for 10 minutes in the pan at room temperature, then lift the hanging part of the parchment paper to release the bread onto a cooling rack.
• Let the bread cool for about 1-2 hours before slicing into 12 slices.

Notes

Note 1: Pick bananas with black spots on their skin. The banana bread will be sweeter and the crumb much moister. The recipe works with yellow bananas too if you prefer the bread less sweet.

Note 2: Any granulated sweetener works like brown sugar, or you can skip the sugar entirely if you don’t like a too-sweet banana bread. You can also increase the sugar up to 1/2 cup if you like it sweeter!

Note 3: I am using canned coconut milk, shake the can before opening, then stir with a fork to make it consistent – often a layer forms on top. Then measure. You can also use packaged coconut milk, or other milk like soy milk, or almond milk.

Note 4: Any oil can be used. Low-flavor oil works best, like light olive oil or light avocado oil.

Note 5: Two cups of self-rising flour are equivalent to 2 cups of all-purpose flour + 3 teaspoons of baking powder. For a gluten-free option, use my gluten-free converter, but don’t forget the baking powder.

Note 6: I don’t recommend frozen mango cubes. They are too big for the recipe. You want diced mango cubes with a size of 0.2 inches (0.5 cm).

Note 7: You can swap macadamia nuts for unsweetened shredded coconut, or other nuts like pecan, or chocolate chips. You can also skip this ingredient entirely if preferred

Storage: Store the banana bread in an airtight cake box for 4 days in the fridge or freeze. Thaw the day before at room temperature.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

Equipment

9-inch x 5-inch Loaf Pan

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Nutrition

Serving: 1slice | Calories: 228.8kcal | Carbohydrates: 31.7g | Protein: 3.3g | Fat: 10.8g | Saturated Fat: 5.9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3.7g | Sodium: 3.6mg | Potassium: 145mg | Fiber: 1.8g | Sugar: 13.6g | Vitamin A: 161.7IU | Vitamin B12: 0.1µg | Vitamin C: 6.7mg | Vitamin D: 3.3µg | Calcium: 22.4mg | Iron: 0.5mg | Magnesium: 21mg | Phosphorus: 37.2mg | Zinc: 0.3mg

Ingredients and Substitutions

You only need a few simple ingredients to make this recipe. Here’s how to pick and swap them.

• Mango – This fruit brings a sweet, tropical flavor and a lovely moist texture to the bread. It’s important to use fresh, ripe mangoes, diced into small cubes. If you prefer peaches, try my Peach Banana Bread.
• Mashed Banana – This is the base of the banana bread, providing natural sweetness, moisture, and its signature flavor. For a sweeter and moister bread, use very ripe bananas with black spots.
• Coconut Sugar – This adds sweetness to the bread. You can also use other granulated sweeteners like brown sugar, adjust the amount to your preference, or even omit it if your bananas are very ripe.
• Coconut Milk – This contributes to the bread’s moisture and gives it a subtle tropical richness. Canned or packaged coconut milk works, and you can also use other plant-based milks like soy milk or almond milk.
• Melted Coconut Oil – This provides fat, making the bread tender and moist. Any low-flavor oil, such as light olive oil or light avocado oil, also works well.
• Vanilla Extract – This enhances the overall flavor profile of the banana bread with its warm, sweet notes.
• Self-Rising Flour – This forms the structure of the bread and already contains leavening agents for a good rise. For a gluten-free option, use my gluten-free converter, but don’t forget the baking powder.
• Cinnamon – This spice adds a warm, comforting aroma and flavor that complements the fruits.
• Macadamia Nuts – These add a lovely crunch and a buttery, nutty flavor to the bread. You can swap them for unsweetened shredded coconut, pecans, or even chocolate chips, or leave them out entirely.

How to Make Mango Banana Bread

This bread is really easy to whip up. Here’s how in a few pictures.

Mash the bananas in a bowl and measure the exact amount needed.

Add the other liquid ingredients and the sugar and stir to combine.

Incorporate the dry ingredients and stir until just combined. Transfer to the loaf pan.

Bake the bread on the center rack for 50-55 minutes at 350°F (180°C).

Carine’s Baking Tips

Let me share a few more tips for a perfect tropical banana bread.

• Choose Right Bananas – For the sweetest and moistest banana bread, pick bananas with plenty of black spots on their skin. If you prefer a less sweet bread, yellow ripe bananas also work.
• Optimal Oil Temp – After melting your coconut oil, make sure it cools down to room temperature before mixing it with the other liquid ingredients. This prevents it from solidifying too quickly in the batter.
• Don’t Overmix – When stirring in the flour, and especially when folding in the mango and macadamia nuts, mix gently until just combined. Overmixing can lead to a tough bread.
• Foil for Browning – Keep an eye on your bread during baking. If the top starts to brown too quickly before the inside is fully cooked, loosely tent the loaf pan with foil after about 30 minutes.
• Cooling – Let the bread cool in the pan for 10 minutes before lifting it out onto a cooling rack. Then, allow it to cool for a good 1 to 2 hours on the rack before slicing. This helps the bread set properly and prevents it from crumbling.
• Sugar-Free Option – If your bananas are ultra-ripe with black skins, you can completely skip the added sugar in the recipe. The natural sweetness from the fruit will be enough for a tasty bread.
• Decorate with Mango – Use any leftover mango flesh around the flat pit to cut tiny slices. You can press these onto the top of the banana bread batter before baking for a pretty decoration.

More Banana Bread Recipes

Lemon Banana Bread

Strawberry Banana Bread

Peach Banana Bread

Healthy Blueberry Banana Bread