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

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 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 4 Tablespoons (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 teaspoon vanilla extract
  • 2/3 cup white chocolate chips
  • 1 cup chopped mango (frozen, thawed + diced mangoes will work too)
  • 2 Tablespoons shredded sweetened coconut

Directions:

  1. Preheat oven to 350F. Spray a 9x5-inch loaf pan with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.

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© 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)

77 Comments

Comments

  1. Valentina @ The Baking Fairy on 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!

    • Sally on December 10, 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!

  2. raspberry swirl sweet rolls. on December 16, 2012 at 9:21 pm

    […] white chocolate chip mango banana bread. […]

  3. frankie on 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 :/

    • Sally on December 17, 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!

      • Frankie on December 17, 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 :/



      • Sally on December 17, 2012 at 2:44 pm

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



  4. Kelly Senyei | Just a Taste on 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.

    • Sally on January 31, 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. 🙂

  5. Ana on 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…..

  6. Goreti on 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.

    • Sally on May 4, 2013 at 3:14 pm

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

      • Goreti on May 4, 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!



  7. Brooke on 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!

    • Sally on May 10, 2013 at 5:59 am

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

  8. Lisa on 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!

    • Sally on July 6, 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!

      • Lisa on July 12, 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!



  9. Melanie on 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! 🙂

    • Sally on July 10, 2013 at 8:35 am

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

  10. Rachel on 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.

    • Sally on April 11, 2014 at 8:46 am

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

  11. Amee on 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!

    • Sally on May 18, 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.

  12. Regina on 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!!

    • Sally on November 26, 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.

  13. Crystal Hein on 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!

    • Sally on March 21, 2015 at 1:45 pm

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

  14. Prafulla on 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? 

    • Sally on May 16, 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!

  15. Shilpi on May 1, 2016 at 1:18 pm

    Hi Sally

    I’m also from India and love your blog! I recently made your strawberry cupcakes and they were delicious! Love all the healthy recipes you have. I want to try this one for Mother’s day because of course its Mango season! I was wondering if the dark chocolate chips would be a good substitution for the white ones in this recipe? Also, can I use brown sugar? Thanks!

    • Sally on May 2, 2016 at 10:00 pm

      Yes to dark chocolate! And yes to brown sugar! Both would work wonderfully.

  16. Sanjana Robinson on April 19, 2017 at 1:48 am

    Hi sally love all your recipies they are amazing and work so well 
    All the time. I had a small querry as to if i can ise brown sugar 
    Instead of white ? Will that alter the recipie. 

    • Sally on April 19, 2017 at 11:59 am

      You can use the same amount of brown sugar for the white, yes.

  17. Caitlin on April 25, 2017 at 8:13 pm

    Hi Sally! I absolutely love this recipe, and all your other recipes that I’ve tried for that matter 🙂 I am thinking of making this for an upcoming bridal shower but was wondering if you think the recipe would work well for muffins instead since they might be easier to serve? Thank you! 

    • Sally on April 26, 2017 at 8:27 am

      absolutely! bake time should be 20-22 minutes

  18. Vicki Scott on August 25, 2017 at 9:01 am

    Hi, as a Brit I love that your recipes are in grams not cups. I own cup and spoon measures but find it impossible/a faff and right pain to measure butter in tablespoons and highly inaccurate measuring flour in cups. However, having come across this lovely sounding recipe for banana mango and white chocolate I’m having to cross all my fingers and toes that it works as it is in cups and spoon measures. Perhaps when you are putting your feet up with the baby (I too am due soon) you could update those older recipes or do a conversion chart. 🙂

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