My husband and I went to Maui for our honeymoon. While we were there, we met up with his aunt and uncle who live on the island. As a thank you for treating us to a wonderful dinner, we bought them a loaf of banana bread while on the the Road to Hana. They have many stands that advertise for the “best banana bread,” and I must admit, we bought some really tasty breads. One loaf that we bought was a mango banana bread, and it was delicious and unique. While talking with his aunt, she mentioned that she had a recipe for mango bread, and she was kind enough to mail me the recipe along with a few other recipes she thought I would like from one of her Hawaiian cookbook. I was so excited when I opened the envelope containing the recipes!Mangos can be rather pricy, so I was a bit hesitant since I didn’t know how many mangoes it would take to get 2 cups diced. When visiting my sister, I found them for really cheap so I bought 5 and actually got 3 cups. I had enough for one loaf of bread, and I used the other cup with a cup of mashed banana to try mango banana bread. Both loaves were amazing. Perfectly spiced, moist, and subtly mango with bursts of mango when you bite into a chunk. It may have taken me a while to make this bread, but now that I’ve had it I can’t believe I waited this long! I will definitely try to make this more often.Mango Bread
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon ground ginger
½ teaspoon salt
¾ cup canola oil
¾ cup white sugar
½ cup brown sugar
1 teaspoon vanilla extract
2 cups diced mango, about 3 mangoes
Preheat oven to 350 degrees F. Grease a 9×5″ loaf pan.
Combine flour, baking soda, spices, and salt in a large bowl. Whisk to combine and make a well in the center of the dry ingredients. Add the eggs, oil, sugars, vanilla, and mango to the well. Stir to combine, until just mixed. Pour into the loaf pan. Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Let bread cool for 10 minutes in the pan, then remove and cool completely on a wire rack before slicing.
Variation: Mango Banana Bread – Replace 1 cup of mango with 1 cup mashed banana
Aunt Karen said:
Stef, I just made this and it is yummy!! I can’t wait to try the Mango Lemonade as well.
Glad you liked it! I just made the lemonade yesterday for a family barbecue and everyone enjoyed it, so I hope you do, too!
Eva @ Eva Bakes said:
Hawaiian banana bread is the best, and this mango bread sounds equally amazing. I’ll have to give it a try soon once mangoes are back in season.
Pingback: Pumpkin Cinnamon Roll Muffins, and an Anniversary! « A Dash of Sugar and Spice
Eva @ Eva Bakes said:
I wanted to let you know that I made your recipe and linked back to you here: http://evabakes.blogspot.com/2012/05/hawaiian-mango-bread.html
Looks so good. Delicious mango bread!