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.

Ingredients:

  • 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

Directions:

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. #
    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!

    Reply

    • 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.

      Reply

  2. #
    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?
    Thanks!!

    Reply

    • 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.

      Reply

  3. #
    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!

    Reply

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

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

      Reply

  4. #
    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? 

    Reply

    • 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!

      Reply

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