Mango Banana Buttermilk Bread
Mango Banana Buttermilk Bread
Oh friends…this bread…probably the best banana bread I’ve made in a while and with the addition of mangoes – right over the top!
I would have to say that banana bread is probably one of my all-time favorite quick breads and I typically have brown bananas in my freezer just ready for baking at any given time. The thing is, I’m always trying a variation, and they don’t always turn out…but this one? Perfection.
I have some awesome friends who live in Miami who just happen to have a big ol’ mango tree in their backyard. Apparently, lately, it’s just raining mangoes down there and they were so kind to send some my way! I’m used to the mangoes that you find in the store, the green and red ones, and the little champagne mangoes…these were the biggest mangoes I have seen in my entire life. They were almost the same size as my head! I’m not complaining though because I LOVE mangoes, so thank you for the special delivery, Angie and Dave!
Did you know?
There are hundreds of different mango varieties in the world? Likely, you’ll come across some of the more popular versions in your local grocery store like honey/champagne which are the smaller yellow ones, the green and red varieties are the Kent, Palmer, and Tommy Atkins which I believe are the ones my friends sent.
Some people have told me that they don’t buy mangoes because they aren’t sure how to cut them!? I can see how it can be intimidating and if you have ever cut the mango on the “wrong” side, it can deter you. The best way I know (and my Lolo from the Philippines taught us this way), is to place the mango with the stem on top, and turned to the side, so the profile will be the “skinny” angle (make sense?), then slice one side, starting pretty close to the stem, straight down and do the same to the other side. That’s how you’ll get two nice, meaty slices. You’re essentially cutting it off the big seed in the center. If you try to cut down the thinner side, you’ll come into contact with the seed. After cutting, you then criss-cross cut the fruit to the skin (but not through it!) and flip them inside out which reveals perfect cubes for eating or cutting! I found these easy instructions online, so there’s no need to deprive yourself from having this delicious fruit any longer!
Let’s get to this recipe, shall we?
For this recipe, I used buttermilk, which if I had to admit, might be the magical ingredient.
If you don’t have buttermilk on hand, just add a tsp of lemon juice or vinegar to regular milk.
Mango Banana Buttermilk Bread Recipe
A delicious tropical banana bread with chunks of mango!
Ingredients
- 1/2 cup Butter, I always use salted butter, but unsalted is perfectly fine, too
- 3/4 cup Granulated sugar
- 2 large eggs
- 3 med-large Brown/ripe bananas, mashed
- 1/4 cup Buttermilk, if you don't have buttermilk, add 1tsp of vinegar or lemon juice to regular milk and mix
- 1 tsp Vanilla extract
- 1 3/4 cup Self-rising flour, if using regular flour, add 1 tsp baking powder
- 1/4 tsp Salt
- 1/8 tsp Baking soda
- 1 large Mango, cubed, or about 1 1/2 cups
Instructions
- Preheat oven to 350 degrees. Note: all ovens vary - my oven requires a temp of 375
- Place parchment paper inside a 9x5 bread loaf or grease and flour your loaf pan
- In a medium bowl, cream the butter and sugar
- Add eggs, mashed bananas, buttermilk, and vanilla - mix well
- Add flour, salt, and soda
- (If you are not using self-rising flour, add the baking powder, too)
- Mix until everything is just incorporated, don't overmix
- Using a spatula, fold in the mango
- Pour batter into the loaf pan
- Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean
- Remove from the oven and cool, inside the pan, on a cooling rack for about 10 minutes
- Remove from pan, slice, and ENJOY!
Nutrition Information
Yield 12 servings Serving Size 1 gramsAmount Per Serving Calories 282Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 57mgSodium 459mgCarbohydrates 42gFiber 1gSugar 18gProtein 6g
Nutrition calculation is offered as a courtesy and no guarantee that the information will be completely accurate. The data provided are a product of online nutrition calculators and should be considered an estimate only. I am not a registered dietician nor a certified nutritionist. For more accurate information, or if you have dietary restrictions, please consult a trusted professional. A Healthy Makeover strongly supports Intuitive Eating, body trust, and Health at Every Size.
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