White Chocolate Mango Banana Bread.

White Chocolate Mango Banana Bread

If I could eat one food for the rest of my life, it would be mango.  Seriously.  Not peanut butter, chocolate, or cookies.  Not sushi (LOVE!), BBQ chicken pizza (obsessed), or even guacamole.  Nope, none of these things even come close to my questionably crazy love for mangoes.

And when mangoes join forces with some toasted coconut, ripe bananas, and white chocolate chips… well, I can safely say that it will be one fabulous recipe.

I took my favorite banana bread recipe and revamped it.  I was feeling sorta-kinda tropical and could NOT resist the 5 for $5 mango sale at my local market.

I am currently hoarding mangoes in my apartment, but that is neither here nor there.

Mangoes, one of nature’s juiciest fruits, lends quite the moist texture in today’s bread.

In addition to the fresh mangoes, I added a super creamy, protein-packed secret ingredient: Chobani Mango Greek Yogurt!   The thick, luscious yogurt gives this bread an unbeatable soft texture.  Each moist bite practically melts in your mouth. This bread has TWICE the mango flavor from both fresh mangoes AND mango greek yogurt.

But the star of this banana bread, like any banana bread I make, are the super-ripe bananas.  Practically all-brown and super-sweet bananas pack quite a flavor punch AND make your baked goods moist and creamy. I typically let yellow bananas sit on my counter for 4-5 days to get them to the perfect ripeness.  Or you can speed up the process and keep them sealed in a brown paper bag – it locks in the air around the bananas so that they may develop their best flavor and texture more quickly.

I added white chocolate chips to the bread for a creamy pop of flavor and texture.  I didn’t want to overload the bread with chocolate, but each bite with a hiden white chocolate chip was slowly savored.  They pair nicely with the juicy mangoes. :)

And as if the fresh mangoes, mango greek yogurt, ripe bananas, and white chocolate chips weren’t enough, I artifully decorated the loaf with coconut.  The coconut toasts in the oven and provides a pleasant crunchy, almost-caramelized coating on top.  Plus, it’s pretty… no?

White Chocolate Mango Banana Bread

*Be sure to read the recipe it its entirety before making, coconut is added mid-baking – not when you first put the loaf in the oven.


White Chocolate Mango Banana Bread

Print Recipe

Makes 1 loaf. Bread stays moist, soft, and fresh at room temperature for up to 7 days. Bread tastes best on day 2 after the flavors have settled. Bread freezes well, up to 2 months.


  • 2 cups white whole wheat flour (or all-purpose flour)
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup sugar
  • 4 Tbsp (1/2 stick) unsalted butter, softened to room temp
  • 2 large eggs
  • 1 and 1/2 cups mashed very ripe banana (about 3 bananas)
  • 1/3 cup Chobani Mango Greek Yogurt (or any mango or vanilla low fat togurt)
  • 1 tsp vanilla extract
  • 2/3 cup white chocolate chips
  • 1 cup chopped mango (frozen, thawed + diced mangoes will work too)
  • 2 Tbsp shredded sweetened coconut


Preheat oven to 350F. Spray a 9x5-inch loaf pan with cooking spray.

In a medium bowl, whisk together the flour, baking soda and salt. Set aside. In a separate large bowl, beat the sugar and butter with a stand or handheld mixer on medium speed until well blended - about 1 minute. Add the eggs one at a time, beating well after each addition. Add the mashed banana, yogurt, and vanilla. Continue beating until blended.

Slowly stir in the flour mixture by hand, until *just combined* - do not overmix. Fold in the white chocolate chips and then gently stir in the chopped mangoes. You may sprinkle a few mango pieces and white chocolate chips on top for looks as well.

The batter will be very thick, so spoon it into the prepared loaf pan rather than pouring it. Bake for 40 minutes. Remove and sprinkle with shredded coconut. Bake for 15-22 minutes longer or until a wooden pick inserted in center comes out clean. My bread took exactly 62 minutes.

Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


Take a peek at some of my related banana recipes…

Nutella Swirled Peanut Butter Banana Bread


Dark Chocolate Raspberry Banana Bread


Cinnamon Swirl Banana Bread

Cinnamon Swirl Banana Bread (12 of 1)


70 Responses to “White Chocolate Mango Banana Bread.”

  1. #
    Hayley @ The Domestic Rebelposted August 3, 2012 at 3:14 pm

    Whoa! That bread looks both beautiful and luscious. Leave it to you to put mangoes, something I’d never ever imagine in a bread, to make a gorgeous and tropical banana bread. So amazing! And can you believe I never usually buy mangoes? I’m feeling inspired now :)


  2. #
    Erin @ The Spiffy Cookieposted August 3, 2012 at 3:15 pm

    I’ve never baked mango into bread, and I cannot wait to try this using the Chobani mango!


  3. #
    Averie @ Averie Cooksposted August 3, 2012 at 3:20 pm

    First, can’t believe you got this recipe up and posted already! Secondly, it looks amazing! Mangoes are def some of my fave foods in the whole world and I bake with them all the time and use them and sometimes wonder if everyone else loves them as much as I do – or white choc!!! or Coconut! You hit ALL The bases on this one. When I get home, I know I have that yogurt being sent – can’t wait! And the banana air you speak of? It’s ethylene gas (I learned that on a recent avocado farm tour – same principle to ripen avos).

    You outdid yourself!!!!


  4. #
    Cassieposted August 3, 2012 at 3:31 pm

    This is some gorgeous bread Sally! I love mangoes, perfect idea to add them to banana bread!


  5. #
    Aimee @ ShugarySweetsposted August 3, 2012 at 4:26 pm

    Looks delicious! I’d like a nice thick slice please.


  6. #
    Jessica@AKitchenAddictionposted August 3, 2012 at 4:52 pm

    I love how you paired mango with banana bread, and of course, toasted coconut always gets my attention! :)


  7. #
    Ashley @ Wishes and Dishesposted August 3, 2012 at 5:06 pm

    This looks so pretty with the yellow mango chunks! I have put apple in my bread but never would have thought of this.


  8. #
    Erin @ Texanerin Bakingposted August 3, 2012 at 5:44 pm

    Mango?! Really? I guess I’ll have to try one. I’ve never had mango anything, but if it’s your favorite and all, I’ll give it a shot. :) The bread looks fantastic! White chocolate always makes things better.


  9. #
    Anna @ hiddenponiesposted August 3, 2012 at 7:01 pm

    What a fantastic idea! I love that you threw in those white chocolate chips, I can’t resist throwing some kind of chocolate chips into banana bread!


  10. #
    Sarah Cposted August 3, 2012 at 7:48 pm

    Way to go, Sally! Looks great!


  11. #
    Julie @ Table for Twoposted August 3, 2012 at 9:25 pm

    mango chobani is my new favorite!! this bread is such a good spin on the regular banana bread – we just bought some mangoes yesterday too :) :) love the colors of this!


  12. #
    Jocelyn @BruCrew Lifeposted August 3, 2012 at 10:19 pm

    Huge thick slices of banana bread are definitely the only way to go!!! I am loving this bread more than you can know…want to know why? I bought mangos a few weeks ago when they were on sale at our store and made mango coconut donuts. For real!!! I love that we had a some what similar idea:-) Yours looks super fab with the extra white chocolate…love it!!!


    • Sallyreplied on August 4th, 2012 at 2:46 pm

      mango and coconut are such a tasty pair! I bet those donuts are fabulous, Jocelyn! I could eat mangoes til my head explodes 😉


  13. #
    Christina @Sweet Pea's Kitchenposted August 4, 2012 at 12:19 am

    I am obsessed with Chobani Greek yogurt! This bread sounds incredible! :)


  14. #
    Jen @ Savory Simpleposted August 4, 2012 at 8:38 am

    This is such a unique version of banana bread! I like the way you think :)


  15. #
    Laura Dembowskiposted August 4, 2012 at 11:26 am

    This is such a great flavor combination and from the looks of the cake, it seems to well balanced. Love the bright pop of color from the mango! And yes, thick slices of loaf cake are always necessary. I did the same with the pound cake I just posted.


  16. #
    Julianaposted August 4, 2012 at 11:36 am

    Aaand this is why you’re my favorite blog. :)


    • Sallyreplied on August 4th, 2012 at 2:43 pm

      Thanks Juliana!! I’m glad you like this recipe. I actualyl just had the last slice! :)


  17. #
    Back For Secondsposted August 4, 2012 at 11:55 am

    Love this, Sally! It feels like vacation bread. Wonderful tropical vaction bread!


  18. #
    Karlyposted August 4, 2012 at 1:41 pm

    Mango in banana bread?? That’s so creative!


  19. #
    Stephanie @ Eat. Drink. Love.posted August 4, 2012 at 2:20 pm

    Ok, I really love this idea!! I love mangoes and this is such a great way to use them!!


  20. #
    Reeniposted August 4, 2012 at 8:35 pm

    I love the combination of flavors you packed in this lush banana bread Sally! Using the mango greek yogurt is genius and the coconut topping is the best finishing touch! Hope you’re having a great weekend!


  21. #
    luv what you doposted August 5, 2012 at 10:37 pm

    Just when I thought I had tried every banana bread recipe out there, you go ahead and add some mangos. I love it! Can’t wait to try it!


    • Sallyreplied on August 6th, 2012 at 6:19 am

      It was a recipe I thought up as I was in the store buying mangoes. I hope you make & enjoy it :)


  22. #
    Laurie {Simply Scratch}posted August 6, 2012 at 7:46 am

    Banana bread, coconut AND Mango… I couldn’t think of three ingredients that sound better baked into bread! Bookmarked for sure!


    • Sallyreplied on August 6th, 2012 at 8:53 am

      Thanks Laurie! The flavors work so well together, probably my favorite banana bread recipe :)


  23. #
    Crystalposted August 19, 2012 at 7:55 pm

    Oh my goodness was this ever delicious!! I think I’m going to have to retire my standby banana bread recipe and use yours from now on :)


    • Sallyreplied on August 20th, 2012 at 1:02 pm

      Crystal – this is my GO-TO banana bread recipe!! So happy you like it just as much as I do! :)


  24. #
    Capturing Joy with Kristen Duke Photographyposted September 20, 2012 at 11:47 am

    wow, this sounds fabulous!!!!!!


  25. #
    Moposted September 21, 2012 at 6:20 pm

    i am laying in bed right now (its midnight here) reading this, already doing a mental list of what i have to buy tomorrow to make this recipe. OMG im hungry right now !


  26. #
    Ilanposted September 25, 2012 at 7:46 pm

    Kinda neat how you were able to get a good textured bread with all the juices that I imagine the mangoes would release. I love the addition of yogurt and white chocolate chips. It sounds like a killer combination!


    • Sallyreplied on September 26th, 2012 at 6:20 am

      The bread set up beautifully… so mango juices oozing anywhere. The yogurt keeps the bread moist, but cuts the fat which I loved. And the white chocolate is a bonus! My favorite part of the bread. :)


  27. #
    Capturing Joy with Kristen Dukeposted October 7, 2012 at 11:24 pm

    I made this and it is so delicious! I shared it in my collection of 37 White Chocolate Recipes to try http://kristendukephotography.com/37-delicious-white-chocolate-recipes/#comments


    • Sallyreplied on October 7th, 2012 at 11:45 pm

      Yum! So glad my bread made the list. It’s one of my favorite bread recipes! :)


  28. #
    Liz (Little Bitty Bakes)posted October 13, 2012 at 8:55 pm

    Mmm… I sure do love me a good Greek yogurt recipe! I have a go-to banana bread recipe that uses Chobani as well, I should start subbing the flavored varieties. I too love mangoes, they’re definitely one of my favorite fruits. But love more than peanut butter, eh, I’m not sure I could agree with you on that one. 😉


    • Sallyreplied on October 14th, 2012 at 7:21 am

      Thanks Liz, I use CHO in all of my banana breads! I want to make an apple cinnamon bread with the apple cinnamon variety :)


  29. #
    Stacieposted November 19, 2012 at 3:19 pm

    This recipe looks incredible! I want to make about 10 loaves of this recipe and the raspberry. Will these still be fine if put in the freezer? I am thinking of doing the Nutella and the cinnamon one as well. If I can freeze them, how long will they last?


    • Sallyreplied on November 19th, 2012 at 10:10 pm

      Hi Stacie! Thank you for all the banana bread love. Yes, the breads freeze very well. They will be good frozen for up to three months. I wouldn’t go much longer than that. I can only imagine how amazing a warmed up piece of the nutella swirled one would be right now! I haven’t made banana bread in a couple months! Hope you enjoy!


  30. #
    Melissaposted December 4, 2012 at 7:36 am

    Made this for hubby last week and he loved it. Just made it again for me but completely changed it to make it healthier – 1/2 wholemeal spelt 1/2 oats for the flour, 2T maple syrup for the sugar, 1T olive oil 1T coconut oil for the butter and 2% plain CHO. It’s very nice. Though not as nice as the original I’m sure :)


    • Sallyreplied on December 4th, 2012 at 8:48 am

      Hi Melissa! Thanks for reporting back! Love your ideas – I’m goign to have to try them out if I want to make this bread healthier. I love it as is, but Im always open to change! So glad you and your hubby enjoyed it. :)


  31. #
    Valentina @ The Baking Fairyposted December 10, 2012 at 6:41 pm

    Oh, yum! This banana bread looks wonderful! I have made mango banana bread before, but I would have never thought to add white chocolate chips! I may just have to steal that idea next time. Also, you sound exactly like my 5-year old nanny baby when you talk about mangoes. She would eat them all day, every day if she could!


    • Sallyreplied on December 10th, 2012 at 8:30 pm

      That made me laugh, Valentina! I kind of sort of adore everything about mangoes. :) I wish they were just as summer-fresh in the winter time. Try this bread out – let me know how you like it! I haven’t made it in a few months and now you’re reminding me that I need to!


  32. #
    frankieposted December 17, 2012 at 10:03 am

    this recipe is amaaaaazing, but i’m having trouble with the coconut getting a little too “golden.” i’m new to baking (i usually burn break-and-bake cookies) so i’m not sure why that is :/


    • Sallyreplied on December 17th, 2012 at 10:05 am

      Hi Frankie – that is because your coconut is toasting. There is no way to avoid the coconut from toasting unless you leave it out of the recipe. Glad you enjoyed the bread!


      • Frankiereplied on December 17th, 2012 at 1:59 pm

        I’m not THAT bad, I know about toasting. But comparing mine to your pictures, my coconut is borderline burnt :/

        • Sallyreplied on December 17th, 2012 at 2:44 pm

          Perhaps try sprinkling it on with only 5 minutes left of baking. That should help. Thanks!

  33. #
    Kelly Senyei | Just a Tasteposted January 31, 2013 at 9:17 am

    I just stumbled across your site and cannot believe I haven’t visited sooner! You are one talented woman! Looking forward to exploring many more of your culinary creations.


    • Sallyreplied on January 31st, 2013 at 10:18 am

      OH my gosh Kelly. KELLY the author of Food Blogging for Dummies???? That’s like my bible. I can’t believe you visited my website and commented. Wow, thank you SO much. This literally makes my day. :)


  34. #
    Anaposted March 12, 2013 at 11:06 pm

    I baked this bread yesti delicious….tu for sharing…i love your blog and your recipes
    hello from Monterrey Mexico…..


  35. #
    Goretiposted May 4, 2013 at 1:50 pm

    Since I had everything at home, I decided to bake the Mango White Chocolate Chip Bread. It is in the oven right now. It smells heavenly. Can’t wait to taste it. I am going to try some of the others too. Perhaps the Nutella one.


    • Sallyreplied on May 4th, 2013 at 3:14 pm

      Hope you enjoy this bread! And that Nutella bread is one of my favorites.


      • Goretireplied on May 4th, 2013 at 3:27 pm

        OMG the Mango White Chocolate Chip bread is absolutely delicious. I am trying to lose weight so I cut a small piece but I couldn’t resist and went back for more. Love it!

  36. #
    Brookeposted May 10, 2013 at 12:15 am

    Hi Sally! I totally plan on making this in the near future, but I was wondering– do you think I could use coconut oil in places of the butter? I don’t mind using butter but I do love coconut oil’s flavor/scent and thought it would be great for this!


    • Sallyreplied on May 10th, 2013 at 5:59 am

      Hi Brooke! Yes, you may use solid coconut oil instead. I hope you enjoy!


  37. #
    Lisaposted July 5, 2013 at 9:02 pm

    Hi Sally! This bread tasted delicious but it took a very long time to cook. I covered it w/foil but it still darkened too much. The middle was not entirely cooked. I had it in my convection oven for at least and an hour and a half. Maybe the bananas were too ripe or the mango too juicy? I’m going to try it again in a bigger loaf pan. I did love the different tastes together!


    • Sallyreplied on July 6th, 2013 at 7:49 am

      Hey Lisa! I’m wondering if you use an oven thermometer? I fear your oven temperature may be off or that your oven has hot spots. Perhaps try using an oven thermomter to test its temperature (even convection ovens are off) and rotate the bread during baking. And your mangoes could have been extra juicy as well. Glad you enjoyed the flavors though!


      • Lisareplied on July 12th, 2013 at 8:28 pm

        Hi Sally,
        Had to try this bread again. It isn’t my oven, so I was thinking that the bananas I used were frozen and then thawed and seemed too full of liquid, if that makes sense. Used only two bananas this time and they were fresh. The bread still took a longer time to bake by about 10-15 minutes but it did cook through. I love the smell of that bread baking and it does taste delicious!

  38. #
    Melanieposted July 9, 2013 at 9:40 pm

    Oh. my. goodness. I share your obsession with the amazing mango – my husband laughs at me because if it’s mentioned in any dish on the menu, it’s a given what I’ll order! This bread looks absolutely divine!! I plan to go to the store tomorrow to buy the ingredients for it. Thanks so much for sharing – looking forward to exploring your blog for more mango-licious ideas! :)


    • Sallyreplied on July 10th, 2013 at 8:35 am

      I’m the same way, Melanie! I always always order it if it has mango! :)


  39. #
    Rachelposted April 11, 2014 at 6:36 am

    Just curious – 3/4tsp of baking soda seems really little for an entire loaf. Is it enough?? Your other recipes call for 1tsp and other breads call for a lot more.


    • Sallyreplied on April 11th, 2014 at 8:46 am

      Yep, that amount is correct. I have a few banana bread recipes that use 3/4 teaspoon baking soda.


  40. #
    Ameeposted May 18, 2014 at 12:27 pm

    Hello from India! It’s the start of the mango season here and there’s some mangoes in the fridge that I absolutely must use! Love the idea of the bread with white chocolate – can I substitute all the banana for mangoes and plain yoghurt for the flavoured one? Also, the mangos are quite ripe, so I’m more likely to get mango pulp than chunks. Please do respond!


    • Sallyreplied on May 18th, 2014 at 6:30 pm

      Hi Amee, I really don’t suggest leaving the banana out – even by replacing it. You won’t get the same texture/consistency. Let me know if you try anything though.


  41. #
    Reginaposted November 25, 2014 at 5:21 pm

    Hi Sally.
    I love this recipe. Made it once before but generally i seem to have troubles with banana bread being cooked properly. The last couple of times it was only the bottom that was notthrough.. this time i cooked it about 40 minutes extra, didnt look burned so i figured why not but it still is rather uncooked (some pieces sticking and breaking of, no baked texture at all – never had it this bad but cooked longer then ever).
    Smells tasty but unfortunatly doesnt look as pretty as it should. I doublechecked and didnt forget anything..
    Any idea how this could happen/ what i can do next time?


    • Sallyreplied on November 26th, 2014 at 8:23 am

      Hi Regina– 40 minutes longer than 60-ish minutes? That’s an incredibly long time in the oven. I would double check your oven temperature with an oven thermometer to make sure it is accurate. Other than that, I’m unsure. I fear turning up the temperature will burn it and cook it even more unevenly.


  42. #
    Crystal Heinposted March 21, 2015 at 12:03 pm

    I was wondering if you’ve ever made this in mini loaves before. And if you have would it make 2 or 3 or 4… Or I guess how full would you fill the pans? And doyou know what the baking times would be? ?? Thanks Sally!


    • Sallyreplied on March 21st, 2015 at 1:45 pm

      I haven’t baked this bread in mini loaf pans before– sorry!


  43. #
    Prafullaposted May 16, 2015 at 12:11 pm

    Hi Sally, 

    I am from India, the country of mangoes!! We have all Indian treats and sweets made from mangoes in its different varieties. But this is the first time that I have heard of mangoes being used in baking… Am an amateur baker. Love to follow your blog. Several ingredients like molasses are not available here,  as please inform your readers about substitutions as well. In the above recipe, can mango pulp back used instead of mango pieces? Also can homemade yogurt be used instead of flavoured? 


    • Sallyreplied on May 16th, 2015 at 12:59 pm

      homemade yogurt can be used in this bread and I can’t see why mango pulp would be an issue. enjoy!



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