White Chocolate Mango Banana Bread

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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.


  • 2 cups (250g) white whole wheat flour (or all-purpose flour)
  • 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 temp
  • 2 large eggs
  • 1 and 1/2 cups mashed very ripe banana (about 3 bananas)
  • 1/3 cup (75g) Chobani Mango Greek Yogurt (or any mango or vanilla low fat togurt)
  • 1 teaspoon 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 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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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)


  1. 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. 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!!!!

  3. 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.

  4. 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!!!

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

  5. 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!

  6. 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 🙂

  7. 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. 🙂

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

  9. 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?

    1. 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!

  10. 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 🙂

    1. 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. 🙂

  11. 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!

    1. 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!

  12. 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 :/

    1. 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!

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

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