• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Baking Fairy logo

  • About
    • Privacy Policy
  • Recipe Index
  • Sponsors & Brands
  • Custom Orders
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    You are here: Home / Recipes / Breads & Loaf Cakes / vegan mango banana bread

    vegan mango banana bread

    Jul 26, 2011 · 3 Comments

    loaf of mango banana bread

    I have a confession to make... before this recipe, I had never made anything vegan. Well, at least, not intentionally vegan. I mean, guacamole is vegan, right? And so is spaghetti and tomato sauce. But, not any real vegan desserts or anything fancy like that. But, most of the time, it's because although a recipe looks good and easy, it calls for strange vegan replacements that most people don't usually have in their household. So, as I am too lazy and cheap to go buy special ingredients for one particular recipe, I just end up never making anything!

    Until one day just last week or the other, I was doing my daily check on all my favorite blogs, and I saw a glorious headline on Joy The Baker's blog, "Vegan Mango Banana Bread." The heavens sang, and my tummy rumbled. I had been itching to make banana bread, and in the back of my head I also wanted to make something out of my comfort zone (aka: vegan). So, why not kill two birds with one stone? Perfect.

    loaf of mango banana bread on cutting board

    This recipe is so quick and easy to throw together, as it contains no butter to cream with sugar, etc., and it's one-bowl! Minimal mess and maximum deliciousness. Honestly, the part that takes the longest is prepping the mango... and then obviously the waiting for it to finish baking. Ugghhlll... does anyone else just want to nap and then wake up exactly 5 minutes before your baked good is finished? I'm tempted to do that all the time but I'm always too scared that I won't wake up and then my house will burn down. But that's just me.

    Anyway, I saw this healthy recipe and decided to make it even healthier, with excellent results! I swapped half the white flour for whole wheat flour, which made my batter turn into a thick dough... so I added about ¼ cup of mango juice which literally made this banana bread perfect! Super moist and delicious with a very subtle mango flavor. I think the best part of this banana bread is the fact that I can see endless variations in my head! Add chocolate chips and put almond milk (or even chocolate milk) in place of the juice, and it's banana and chocolate! What about adding a swirl of peanut butter? Mixed berries? The variations are literally endless. I'm so excited. This is not the last you've seen of this banana bread!

    {Recipe adapted from Joy The Baker}

    vegan mango banana bread
     
    Save Print
    Prep time
    10 mins
    Cook time
    45 mins
    Total time
    55 mins
     
    Author: Valentina | The Baking Fairy
    Serves: one 9x5 loaf
    Ingredients
    • 3 medium ripe bananas
    • ¼ cup vegetable oil
    • ¼ cup mango juice/nectar
    • ½ cup light brown sugar
    • 2 teaspoon pure vanilla extract
    • 1 cup unbleached all-purpose flour
    • 1 cup whole wheat pastry flour
    • 1 teaspoon cinnamon
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 ripe mango, cut into chunks
    • sanding sugar, or, in my case, large sugar sprinkles 🙂
    Instructions
    1. Preheat the oven to 350F. Spray a 9x5 loaf pan with nonstick spray, then flour.
    2. In a large mixing bowl, roughly mash the bananas. You don't want total mush, so leave some little chunks! Add the brown sugar, oil, vanilla, and mango juice, and whisk to incorporate.
    3. Sift in the flours, baking soda, salt, and cinnamon, and use a wooden spoon to mix. Mix in the mango chunks.
    4. Transfer the batter to your prepared pan, and sprinkle with your sugar. Bake for about 45 minutes in the lower third of your oven, until a toothpick inserted in the center comes out with just a couple crumbs.
    5. When done, do not take out of the oven immediately, as it will cause the banana bread to "fall" and become very dense and tough. What I did is I opened my oven door all the way and let my pan rest on the door, so the temperature difference wouldn't be as severe.
    6. Once cooled completely, wrap tightly in plastic wrap! Keep at room temperature for up to 5 days. But, I do advise eating a warm slice as soon as you can... 🙂
    3.5.3251

     

    « oatmeal turtle bars
    bittersweet chocolate truffles »

    Reader Interactions

    Comments

    1. Anonymous says

      October 25, 2011 at 8:46 am

      It sounds and looks brilliant. Need to try actually doing it myself and will let u know.
      However u r very helpful w ur little baking tips in ur recipe, it makes a difference when someone is not as skillful as u in baking.

      Reply
    2. Jett Whitfield says

      August 07, 2013 at 2:21 pm

      Yum - hubby just bought a case of mangos! Thank you =)

      Reply
    3. miw says

      March 25, 2021 at 1:06 pm

      Hi. This sounds fabulous and I really hope to make it this weekend! I am counting macros at present so could you post the nutritional breakdown please?

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe:  

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome!


    Hi! My name is Valentina and I'm The Baking Fairy! Pediatric physician assistant by day and food blogger extraordinaire by night. Full-blooded Italian, but I've lived in Texas for most of my life. I love margaritas, brownies, avocados, and my mamma's homemade pizza. Married to my high school sweetheart (who is ALSO a pediatrician). My mission is to make plant-based cooking fun and delicious, one recipe at a time. I want to show people that vegan food is not just for vegans!

    Subscribe!

    Sign up for my newsletter and be the first to know about new recipes and exclusive content!

    Watch My Latest Video!

    Shop my Amazon Favorites!

    Pin with me!

    Visit Valentina | The Baking Fairy's profile on Pinterest.

    Reader Favorites!

    homemade cosmic brownies from above

    vegan homemade cosmic brownies

    strawberry cake mix crinkle cookies | The Baking Fairy #FoodBloggerLove

    strawberry cake mix crinkle cookies

    bomboloni {italian doughnuts}

    italian apple cake

    5-ingredient white queso

    Footer

    Hi, I'm Valentina, aka The Baking Fairy! Baking, cooking, food photography, cake decorating, party planning... I do it all. Oh, and I'm a pediatric Physician Assistant in my spare time. You can follow my crazy adventures here. Welcome to my blog!

    time for dinner!

    slice of broccoli cheese quiche on plate
    plate of crispy tempeh with lemon pepper marinade
    balsamic herb tofu on a plate with mashed potatoes and kale salad
    sandwich with vegan bacon, lettuce, tomato on a white plate
    overhead shot of herb tofu skewers with chimichurri sauce, grilled vegetables, rice and naan bread
    Cook'd Pro Responsive Minimalist Food Blog Theme

    Copyright © 2023 · The Baking Fairy · Privacy Policy