Peach Mango Banana Bread

By lihui

4 Person

90 Minutes

0 Calories

The bread is ridiculously moist, soft, and bursting with peaches and mangos in every bite. It’s like a tender peach-mango coffee cake with the comforting, homey qualities of banana bread. So good. It’s an easy, no mixer recipe that goes from bowl to oven in minutes. While it bakes, the bread makes your house smell like a bakery.

Ingredients

2 tbsp. All-purpose flour, for tossing peaches/mangoes
Frozen mangoes, thawed to room temp and drained
1 1/2 cups Diced peaches/mangoes
Pinch salt
1 tsp. Baking soda
1 tsp. Baking powder
2 cups All-purpose flour
2 cups Mashed ripe bananas
1 tbsp. Vanilla extract
3/4 cup Light brown sugar, packed
1/3 cup Sour cream
1/2 cup Liquid-state coconut oil
2 Large eggs

Method

01

Preheat oven to 350℉. Spray two 8×4-inch loaf pans with floured cooking spray, or grease and flour the pans; set aside.
02

In a large bowl, add the eggs, coconut oil, sour cream, brown sugar, vanilla, and whisk to combine.
03

Add the bananas and stir to incorporate.
04

Add 2 cups flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix.
05

In a small bowl combine peaches and mangoes with 2 tablespoons all-purpose flour and toss to coat, which helps prevent the fruit from sinking. Fold peaches and mangos into batter; don’t overmix.
06

Fold peaches and mangos into batter; don’t overmix.
07

Turn batter out into prepared pans, smoothing the tops lightly with a spatula and pushing it into corners and sides as necessary.
08

Bake for about 45 minutes (if using fresh peaches and mangoes, baking time may be reduced), or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Tent the pans with a sheet of foil at the 30 minute-mark if you feel the tops and sides will become too browned before center cooks through; however I didn’t find it necessary. Baking times will vary based on moisture content of bananas, peaches, mangoes, climate, and oven variances. Bake until done; watch your bread, not the clock.
09

Allow bread to cool in the pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Optionally, serve bread with Blueberry Butter, Strawberry Butter, Honey Butter, Cinnamon-Sugar Butter, or Vanilla Browned Butter Glaze.

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Banana Bread Recipes

Peach Mango Banana Bread

4.7

( By lihui )

01 Information

Grade easy
Serving 4 servings
Prep Time 15 Mins
Cook Time 75 Mins
Total Time 90 Mins

02 Ingredients

2 tbsp. All-purpose flour, for tossing peaches/mangoes

Frozen mangoes, thawed to room temp and drained

1 1/2 cups Diced peaches/mangoes

Pinch salt

1 tsp. Baking soda

1 tsp. Baking powder

2 cups All-purpose flour

2 cups Mashed ripe bananas

1 tbsp. Vanilla extract

3/4 cup Light brown sugar, packed

1/3 cup Sour cream

1/2 cup Liquid-state coconut oil

2 Large eggs

03 Method

Step 1

Preheat oven to 350℉. Spray two 8×4-inch loaf pans with floured cooking spray, or grease and flour the pans; set aside.

Step 2

In a large bowl, add the eggs, coconut oil, sour cream, brown sugar, vanilla, and whisk to combine.

Step 3

Add the bananas and stir to incorporate.

Step 4

Add 2 cups flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix.

Step 5

In a small bowl combine peaches and mangoes with 2 tablespoons all-purpose flour and toss to coat, which helps prevent the fruit from sinking. Fold peaches and mangos into batter; don’t overmix.

Step 6

Fold peaches and mangos into batter; don’t overmix.

Step 7

Turn batter out into prepared pans, smoothing the tops lightly with a spatula and pushing it into corners and sides as necessary.

Step 8

Bake for about 45 minutes (if using fresh peaches and mangoes, baking time may be reduced), or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Tent the pans with a sheet of foil at the 30 minute-mark if you feel the tops and sides will become too browned before center cooks through; however I didn’t find it necessary. Baking times will vary based on moisture content of bananas, peaches, mangoes, climate, and oven variances. Bake until done; watch your bread, not the clock.

Step 9

Allow bread to cool in the pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Optionally, serve bread with Blueberry Butter, Strawberry Butter, Honey Butter, Cinnamon-Sugar Butter, or Vanilla Browned Butter Glaze.

04 Author

lihui

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