Mango-Banana Bread

My Hawaiian family got me every type of fruit bread you can think of while I was in Maui. I fell in love with all of them, and now that summer is here I decided to take a shot at this bread recipe. So here is my first attempt at mango- banana bread!

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 357 Calories

Ingredients

• 2 cups all-purpose flour
• ½ cup white sugar
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 2 teaspoons ground cinnamon
• 2 teaspoons baking soda
• ½ teaspoon pumpkin pie spice
• ¼ cup chopped walnuts
• 1 ¼ teaspoons vanilla extract
• ½ cup brown sugar
• 3 large eggs
• ½ cup mashed banana
• 1 mango - peeled, seeded, and chopped
• ½ cup toasted shredded coconut

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.

Step 2

Take about 1/4 of the chopped mango and puree in a food processor or blender until it is the same consistency as mashed bananas; it should yield about 1/2 cup pureed mango. Reserve remaining chopped mango.

Step 3

Sift flour, baking soda, cinnamon, salt, and pumpkin pie spice together in a large bowl.

Step 4

Combine butter, white sugar, and brown sugar in a small bowl until blended; mix in eggs and vanilla extract. Fold into the dry ingredients until just combined. Fold in chopped mango, pureed mango, banana, coconut, and walnuts. Let sit for 10 to 15 minutes. Pour into the prepared loaf pan.

Step 5

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 65 minutes.