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slices of white chocolate mango banana bread

slices of 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.

loaf of white chocolate mango banana bread

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.

loaf of white chocolate mango banana bread in a metal baking pan

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?

slices of 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.

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slices of white chocolate mango banana bread

White Chocolate Mango Banana Bread

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 2 hours
  • Yield: 1 loaf 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: American


Moist and buttery banana bread with toasted coconut, white chocolate chips, and mango.


  • 2 cups (250g) white whole wheat flour or all-purpose flour (spoon & leveled)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (150g) granulated sugar
  • 4 Tablespoons (1/2 stick; 60g) unsalted butter, softened to room temperature
  • 2 large eggs
  • 1 and 1/2 cups mashed very ripe banana (about 3 bananas)
  • 1/3 cup (75g) mango Greek Yogurt (or any mango or vanilla low fat yogurt)
  • 1 teaspoon pure vanilla extract
  • 2/3 cup (120g) white chocolate chips
  • 1 cup (about 160g) chopped mango (frozen, thawed + diced mangoes will work too)
  • 2 Tablespoons shredded sweetened coconut


  1. Preheat oven to 350°F (177°C). Spray a 9×5-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.


  1. Make Ahead & Freezing Instructions: 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.

Keywords: white chocolate mango banana bread

Reader Questions and Reviews

  1. 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!

    1. I was able to get 2 loaf pans out of this recipe. Since this was part of a “care” package, I baked the batter in standard aluminum bread loaf pans (8.5”x4.5×2.5”- outer dimensions). The recipe filled each pan about a little < 2/3. Followed SBA’s recipe with a few tweaks using pantry items. Instead of white ww flour, used 1 cup ww flour & 1 cup AP, 1/2 cup granulated sugar & 1/4 cup light brown sugar. Also added toasted chopped macadamia nuts and toasted coconut.

  2. 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? 

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

  3. 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!

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

  4. 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. 

  5. 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! 

  6. 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. 🙂

  7. It is so convenient when your recipes are in grams. I love that you give both options with your latest recipes. It would be really helpful if you could update the older recipes because they sound divine (like this one) and I really want to try them but the measurements in cups are always way off.
    A friend just gifted us a crate of mangoes and I thought this mango banana bread would be nice way to say thank you. (I’ve never baked with mango before so it’s a chance to try something new as well)

    1. Hi Sani! I just updated this recipe for you based on my notes. Thank so much for the reminder!

  8. Wow such yummy banana recipes. My banana monster hubby would be totally bowled over.
    I don’t know where to start.
    Maybe the mango banana with white chocolate chi-s. Will post pictures but may not be as lovely looking as yours.

  9. can I use plain yoghurt in this recipe instead of mango or low fat yoghurt etc ?

  10. Sally,
    Due to my ongoing oven problems, can I use my combination oven, toaster oven, broiler, convection oven? It a pretty good size, not a tiny one?

  11. I used chocolate chips and left off the coconut (I didn’t have white chocolate or coconut) but it still tastes incredible! I have made many of your recipes and you are one talented lady. Your preface before each recipe and tips after are wonderful. Your recipes are so easy to follow! I wish we could bake together

  12. I’m a fan of many SBA recipes but this one was one of my favourites – ever! It is moist, bakes well and is full of flavour.
    I left out the white chocolate (only because I’m sick of chocolate recipes!) and I was glad I did as the bread was already very sweet with the sugar and the fruit. Next time I will reduce the amount of sugar.
    I used Mango and Papaya yoghurt which also added to the flavour.
    Fab recipe. Can’t wait to bake this one again!

  13. This is a sureshot hit of a cake! I just baked it because mangoes are about to go out of season in India and I had the last batch left. I also had overripe bananas on my counter. The combination of the two gives such an amazing result. I baked this recipe in a 9inch round pan for exactly 35 minutes using 5grams of baking soda instead of the 3/4th teaspoon and hung curd in place of the greek yogurt, as given in the recipe. Got a beautiful golden brown crust and a soft fluffy cake inside. Also, I used mini milk chocolate chunks in place of white chocolate chips. Such a yummy amalgamation. Thank you Sally!!!

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