Description
This Spiced Mango Banana Bread is a delightful twist on the classic banana bread, infused with warm spices like cinnamon, nutmeg, ginger, and cloves. The addition of fresh mango adds a tropical sweetness and moist texture, making this bread perfect for breakfast, snack time, or dessert. Topped with a cinnamon-sugar mango topping, it’s a flavorful and aromatic treat that’s sure to please any palate.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup mashed ripe bananas (about 2 large bananas)
- 1/2 cup diced fresh or frozen mango (thawed and drained if frozen)
- 1/4 cup plain Greek yogurt or sour cream
Topping
- 1/4 cup diced fresh mango
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper for easy removal.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves until well combined.
- Cream the Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This will give your bread a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure full incorporation. Stir in the pure vanilla extract to enhance the flavor.
- Mix in Bananas and Mango: Fold in the mashed ripe bananas, diced mango, and Greek yogurt or sour cream into the wet mixture. This combination adds moisture and a subtle tanginess.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, folding gently until just combined. Be careful not to overmix, as this can make the bread tough.
- Pour Batter into Loaf Pan: Pour the batter into the prepared loaf pan and spread it evenly with a spatula to ensure even baking.
- Prepare the Topping: In a small bowl, combine the diced fresh mango with granulated sugar and ground cinnamon. Sprinkle this mixture evenly over the top of the batter in the loaf pan for a sweet and spicy crust.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top of the bread starts to brown too quickly, tent it loosely with aluminum foil during the last 10-15 minutes to prevent burning.
- Cool and Serve: Remove the bread from the oven and allow it to cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Use ripe bananas for the best flavor and sweetness.
- If using frozen mango, ensure it is fully thawed and drained to avoid adding extra moisture to the batter.
- Substitute plain Greek yogurt with sour cream if preferred for a slightly tangier flavor.
- Allow the bread to cool completely before slicing to maintain its texture.
- Store leftovers wrapped tightly in plastic wrap at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
