vegan mango banana bread
Prep time
Cook time
Total time
Serves: one 9x5 loaf
  • 3 medium ripe bananas
  • ¼ cup vegetable oil
  • ¼ cup mango juice/nectar
  • ½ cup light brown sugar
  • 2 tsp pure vanilla extract
  • 1 cup unbleached all-purpose flour
  • 1 cup whole wheat pastry flour
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 ripe mango, cut into chunks
  • sanding sugar, or, in my case, large sugar sprinkles :)
  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... :)
Recipe by The Baking Fairy at