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
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.
202 Comments Add A Comment
You know… I just so happened to have two perfectly ripe bananas and a mango sitting around. That was this morning. Now I have a lovely loaf of bread, with a coconut twist. Instead of flouring the pan, I sprinkled on unsweetened coconut shreds, which went into and on top of the bread as well. I found the batter a bit dry (maybe my bananas were too small), so added the rest of a can of full-fat coconut milk I had in the fridge. Now that’s some tropical breakfast lovin’!
Thanks for the vegan recipe, Joy. I know you love butter but it’s nice not to have to tweak every once in a while. Keep the goodness coming.
when did you put the coconut on top? I’m thinking halfway so the coconut doesn’t burn or does it not matter?
i put the coconut on before putting it in the oven. if you’re afraid of burning… you should totally put the coconut on half way through baking.
Hi Joy,
I hope your cat is ok. I like ginger cats (actually that sounds like a new cookie idea…ginger cats??)
Also, mangoes are extra nice. Any good ideas for using green ones?
I really like this idea. I had a wonderful and cranky old ginger cat until about 3 weeks ago and, as I’ve mentioned her on my blog before, I’ve been trying to think of a way to post that she’s gone in a non-crazy and cute way. I’ll link to your site when I do. :)
So your bread looks fantastic, but mine…not so much. I made it this morning, and even with extra baking time, it came out uncooked in the middle. I went over the recipe and I can’t figure out what I did wrong! Any bright ideas? Thanks for any insight you could give!!
Nevermind, I figured it out. I misread “baking soda” as “baking powder. Ooopsies!
Making this!!
It reminds me of your other Mango Bread recipe that uses lime zest…… Yes, I’m pretty sure that I’ll make this recipe for Vegan Mango Banana Bread and add lime zest. Decision made!
How much zest? Just zest or lime juice too???
I LOVE mango…I can’t wait to try this!
Beautiful bread! It turns out absolutely delicious. The sweetness of the mango combines perfectly with the moist texture of the banana bread. Making this one again! :)
lol…poor kitty…once, as a (very) youngster, i trimmed my cat’s whiskers, not knowing it would totally throw off his navigation system. oops. the bread looks so good!
Yay! Creative ways to make banana bread! Definitely going to try this soon…
Can we please see a picture of the cat??? Please please please? :-)
I love this recipe. I added some coconut flakes for an extra tropically taste. :)
Aw, I trimmed my cat’s hair once when I was younger. Yes, it was definitely more difficult that I thought it would be. I hope your cat’s hair grows back nicely!
The mango banana bread looks absolutely delicious! This is something I definitely must try. Thanks for posting it :)
I love your blog, especially your pictures! What font is that?
haré tu receta, soy de Venezuela he dado un paseo por su blog y me gusta felicidades
haré tu receta, soy de Venezuela he dado un paseo por su blog y me gusta felicidades
Your blog is lovely to read! You always provide such great ideas and entertaining inspiration! We love following you!
Thanks for another vegan recipe. I used some frozen mango chunks that worked just fine. Next time I will use three bananas; the batter seemed dry when I was mixing it, so I added some soy milk. Of course this caused my loaf to be a bit tough from over mixing but it tastes great anyway.
eating a slice right now with a cup of coffee. afternoon tea for one. it’s yum-land
Just ate (several) slices with my morning coffee. About mid-way through mixing the dry ingredients with the wet, I couldn’t stop myself from reaching into the cabinet and grabbing the dutch processed cocoa. I sifted it, added it, and then hoped for the best.
That may have been my best move. Like whoa.
Also, because of the 1/2 cup extra of the cocoa powder added in, I put in about 1/4 cup more oil (because it was super dry by that time). The end result was a fudgy bread, which felt more sinful.
I may or may not have eaten most of this before noon.
This was the first time I baked a vegan bread/cake and I expected it to be a bit on the dry and tough side … but god was I wrong! Absolutely delicious and just the right consistency! Will definitely become a staple on the lunchboxes around here :)
This was baked three times in a week. First time I got the Fahrenheit-Celsius conversion wrong and ended up with super-dry, but still yummy bread. That’s how good this recipe is! It’s definitely a good idea to bread the pan with coconut. Thanks so much for the recipe- it will carry on with me for long time. Love from Sweden
Can you do this without the bananas? more mango maybe?
This recipe is a keeper! The sweetness of the bread is just right. And I love how there’s no egg or butter. Just some minor adjustments in that I used <1/2 tsp salt, omitted the mangoes, added raisins, and brushed the bread with some brown rice syrup instead of sprinkling sugar. The end product did seem to be a bit dry however. When making the batter, it didn't seem wet enough so I added some milk. The bread was still a tad dry though. Maybe I'll add more milk/oil next time?
This will be my new banana bread recipe~ Thanks Joy!!
i just made this, haven’t even tried it yet, but mine made a lot less batter than expected which meant that it didnt fill up the pan enough, but hopefully it will taste good..
I think I’m going to try this and add blueberries instead of mangoes.. that comment makes me feel very Minnesotan. Hopefully it turns out ok, not like I usually meet bake goods I don’t like!
This bread is yummy! The chunks of mango are a delicious surprise in each slice. The first loaf I made was pretty good but a little dense so I tried again. I checked my other banana bread recipes and since I’m not vegan, I decided to add an egg and a smidge more oil. Made for a lighter bread with a better texture. This is an impressive bread to make for a friend…not something they’d get everyday and sooooo tasty!
I made few changes so I wouldn’t regret eating the whole loaf by myself. I used 1 cup of dark rye flour, 1/2 cup of all purpose flour and 1/2 cup ground flaxseed. I didn’t have enough brown sugar to make up a total of 1/2 cup of sugar so I used about 1/8 cup of agave syrup. Pinch of nutmeg, just because. It took little longer than an hour of baking time but I think it turned out quite tasty. The mango bits turned out to be chewy and the flaxseed gave nutty compliment to the subtle banana. Bet it’ll go well with black tea!
My sister made me this recipe for a birthday gift (a huge treat since I don’t cook), and it is amazing! As a vegan, there aren’t a ton of easy, moist, and tasty bread options out there. Thank you for posting this.
Just calculated the nutritional details (if served in 1″ slices) and thought I’d share. This is using two cups of mango (because she added extra).
Nutrition Facts
Serving Size: 1/9 loaf
Amount per Serving
Calories 314
Calories from Fat 58.1
Total Fat 6.45g
Saturated Fat 0.47g
Cholesterol 0mg
Sodium 306.26mg
Total Carbohydrate 60.87g
Dietary Fiber 3.01g
Sugars 13.54g
Protein 3.2g
Est. Percent of Calories from:
Fat 17%
Carbs 77%
Protein 4%
Calculated via livestrong.com
Ah! I just need one more banana to ripen and then I am making this asap!
I’m going to try a whole wheat version with some coconut oil, hopefully it turns out just as good. Can’t wait.
I’m an American living in the Philippines and the mangoes here are to die for! This is one recipe that I keep coming back to again and again, and I have probably made it 6-7 times in the past few months. Excellent, brilliant recipe, Joy! Thanks to you, I now have my favorite bread of all time!
I substituted unsweetened applesauce for the oil and cut the sugar in half. It came out fantastic! So yummy and a perfect treat for breakfast or dessert. I will definitely be making this again.
This recipe turned out really well! Instead of sugar on the top, I made a orange, honey, butter syrups to pour on the top after it came out of the oven (one orange squeezed, 2T honey, and a T or so of butter). It’s no longer too vegan after that, but it tasted great!