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Vegan Mango Banana Bread


Was it you who spent last Friday night with a bottle of white wine and a truly GIANT bowl of salty, sweet popcorn.

Did you find yourself 4 hours into a Say Yes to the Dress marathon?  Wait… did you cry a little bit?

Was it you who glanced at the random pair of scissors on your coffee table, then took a quick glance at the sleeping cat sitting to your left?  Was it you who again glanced at the scissors… then back at the unsuspecting cat?  Scissors.  Cat.  Scissors.  Cat.

Wait… was it you who decided to give your poor, helpless cat a summer hair cut?

Was it you who found out that trimming a cat’s hair is actually waaaay harder than it seems?

Was it you left with the kinda silly, lopsided looking cat?

Was that you?  Oh.  Wait.  No.

I guess that was ME.   My bad.  Honest mistake.


I can’t show you a picture of the cat.  It’s downright embarrassing.


Ps.  You should also know that I made some fruity, vegan banana bread.

I’m definitely sure that it was me who made it.  I’m definitely sure it was me who ate just about the entire loaf.

Oh… also.. the cat licked a slice.  He’s a sneaky creature.


Banana bread is a super awesome vegan treat.

It has enough banana, mango, and vegetable fat to keep this bread moist and flavorful, without anything animal-y in it.

I also love the flavor of ground ginger in this bread.  The warm spice is nothing but right!


mmm hmm.  Bake it.

Vegan Mango Banana Bread

makes one 9×5-inch loaf

Print this Recipe!

3 medium or 2 large ripe bananas

1/4 cup vegetable oil

1/2 cup brown sugar

2 teaspoon pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

1 ripe mango, sliced into chunks

granulated sugar for topping

Preheat the oven to 350 degrees F. Lightly grease and flour a 9 x 5-inch loaf pan.

In a large mixing bowl, mash the bananas well. Add the sugar, oil, and vanilla extract, and whisk briskly to incorporate.

Sift in the flour, baking soda, spices, and salt. Use a wooden spoon to mix until the wet and dry ingredients are just combined.  Fold in mango chunks.

Transfer the batter to the prepared pan and sprinkle with extra sugar if you’d like.  Bake for 45 to 50 minutes. The top should be lightly browned and a knife inserted through the center should come out clean, or with just a few crumbs.

Remove from the oven and let cool for 20 minutes before transferring out of a pan and onto a wire rack to cool completely.

Banana bread will last, wrapped at room temperature, for up to 5 days… but it’s super delicious eaten within a few days.