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