- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 2 ripe large bananas
- 1 tsp orange zest
- 2 cups flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 tsp powdered ginger
- 1/4 cup orange juice
- 1 large mango, ripe and diced small
- Preheat oven to 350 degrees F.
- Prepare a standard loaf pan with baking spray or line with parchment paper.
- Beat sugars and oil into a large bowl.
- Beat in eggs, bananas, and orange zest until well blended.
- Slowly beat dry ingredients into banana mixture alternately with orange juice.
- Fold in diced mango.
- Pour batter into the prepared loaf pan.
- Bake for 50-60 minutes. Insert a toothpick in the center of the loaf to check for doneness. A clean toothpick indicates the loaf is fully baked.
Thanks to the original recipe found here.
The Story Behind the Recipe
I hate wasting fruit. While it is delicious, it is also not always cheap and watching a ripe fruit go bad is somewhat of a nightmare for me. When I realized one afternoon that another helpless fruit was wasting away, I began my search for mango recipes. Beside the mango, I had two browning banana’s which made me think. Is there such thing as a mango and banana bread?
After a bit of searching, I found a wonderful recipe from the Canadian food blog: rockrecipes.com. While I was exciting about trying this beautifully browned loaf of bread, I was also in the middle of packing for a camping trip. I didn’t expect to take a fresh baked loaf of bread with me, but I also didn’t want it to go to waste. So, I pre-sliced the bread and without tasting it, packed it into a Tupperware container for our trip.
When we arrived at our camping site, it was pouring rain. We had a heck of a time trying to get our campsite set up and eating was the last of our concern. Exhausted from fighting mother nature, we crawled into our slightly damp sleeping bags and passed out.
The next morning, we were starving. While our initial plan was to put together a grand breakfast, it was taking way too much time to heat up our coffee percolator and to find the rest of our cooking equipment. That’s when I remembered, I had pre-sliced mango banana bread waiting for us. My families eyes lit up as a pulled out the container and popped the top.
My expectations were not very high but they should have been. Everyone kept coming back for more. A tropical paradise in my mouth, even when it was served cold and was about 60 degrees out. While I prefer the bread toasted and sometimes with a bit of butter, it is tasty either way.
Even my two year old nephew had a smile on his face as he sunk he teeth into his first bite. I recommend you give this recipe a try.