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?
*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
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.
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Take a peek at some of my related banana recipes…
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