This gluten-free mango banana bread combines the natural sweetness of ripe bananas and juicy mango with the nutty flavor of almond flour, creating a moist and delicious loaf. Perfect as a breakfast bread, heathy snack, or not-too-sweet dessert, this best mango banana bread is sure to become a new favorite.
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So why mangoes? For starters, they're one of my favorite fruits, and they're in season from spring to early summer, when they're super flavorful and affordable. You'll find them in the supermarket pretty much year-round, fresh or frozen.
Mangoes have an orange, melon, apricot flavor that works equally well with sweet and savory dishes, showing up in fresh mango salsa, mango overnight oats, white fish tacos, and other delicious snacks.
And in this moist banana bread, the diced mango pieces soften into bits of tropical brightness that melt in your mouth, almost like mango puree, and it's a big hit. It's one of my favorite quick breads, next to my gluten-free blackberry banana bread, and makes the perfect breakfast, easy snack, or delicious dessert.
I first starting adding mango to homemade banana bread recipes when I found myself with so many ripe mangos I didn't know what to do with them! The mango adds a juicy burst of flavor that complements the sweetness of the bananas perfectly.
It's now a go-to recipe whenever I want to impress guests or simply enjoy a special treat. Just like my plantain bread recipe. And the kids love it! If you want a less-sweet bread, try this versatile gluten free tahini bread.
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Why You'll Love This Mango Banana Bread Recipe
- Gluten-free and dairy free, it's made with almond flour and tapioca starch, making this mango bread tastes light and incredibly moist.
- This loaf is refined sugar free with no need for brown sugar or maple syrup since the bananas and mango add all the sweetness you need.
- The tropical flavor is a surprising fruity taste from the perfect combination of mango and banana.
- It's easy to make with simple gluten-free pantry ingredients and whips up in less than an hour.
Recipe Ingredients
You'll need the following ingredients to make mango banana bread:
Ingredient Notes and Substitutions:
- Almond flour: Adds a nutty flavor and moist texture to the bread. There's no all purpose flour or whole wheat flour in this recipe.
- Tapioca starch: Helps bind the ingredients and adds a light, fluffy texture.
- Ripe bananas: Provides natural sweetness and moisture.
- Mango: Adds bursts of juicy, tropical flavor and mellow sweetness throughout the bread. Swap fresh mango for frozen, but not dried mangoes.
- Eggs: Act as a binder and adds richness.
- Coconut oil: Adds moisture and a subtle coconut flavor.
- Apple cider vinegar: Reacts with baking soda to help the bread rise.
- Vanilla extract: Adds a subtle sweet, aromatic flavor.
- Baking soda: Helps the bread rise and become fluffy.
- Fine sea salt: Enhances the banana and mango flavors.
See recipe card below for all ingredients and quantities.
How to Make Mango Banana Bread
- Step 1: In a large bowl, whisk and combine flour mixture of almond flour, tapioca starch, baking soda, and sea salt.
- Step 2: In a separate large mixing bowl, whisk together mashed bananas, room temperature eggs, melted coconut oil, vanilla extract, and apple cider vinegar.
- Step 3: Pour the wet ingredients into the dry ingredients and mix until banana mixture is combined. In a small bowl, toss diced mango with tapioca starch to prevent mangoes from sinking in loaf.
- Step 4: Gently fold in the diced mango.
- Step 5: Pour batter into the prepared loaf pan and smooth the top. Bake in 350°F preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out with few crumbs.
- Step 6: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!
Expert Tips:
- Ripe bananas: use very ripe bananas, spotty bananas or brown bananas for the best flavor and sweetness in this delicious, moist bread.
- Mango pieces: make sure the mango is diced small, to ensure it distributes evenly throughout the bread.
- Add-ins: fold in about a ½ cup of chopped walnuts for an earthy, nutty, delicate crunch, or golden raisins with the mango.
Common Questions
Yes, mango and banana go well together. Both fruits have a naturally sweet flavor and soft texture, making them an ideal combination.
Yes, you can use frozen mango. Just make sure to thaw and drain any excess moisture before mixing with tapioca starch, and folding it into the batter to maintain the right consistency.
Storage Tips
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerator: The best way to store is to keep in the fridge for up to a week for a longer shelf life.
- Freezer: Freeze entire loaf, or individually wrap slices in plastic wrap, then place in an airtight container and freeze for up to 3 months.
More Mango Recipes You'll Love
📖 Recipe
Mango Banana Bread
Equipment
- 1 9x5-inch loaf pan greased or lined with parchment paper
Ingredients
- 2 cups (224 grams) fine blanched almond flour
- ½ cup (60 grams) tapioca starch, reserve 1 tablespoon for mango
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
- 3 very ripe bananas, mashed, (1 ¼ cup / 300 grams mashed)
- 2 large eggs, room temperature
- ¼ cup (54 grams) coconut oil, melted
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1 ½ cup diced mango (under ½-inch in size), (247 grams diced)
Instructions
- Preheat oven to 350°F. Grease a 9x5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk and combine flour mixture of almond flour, tapioca starch, baking soda, and sea salt.2 cups fine blanched almond flour, ½ cup tapioca starch, 1 teaspoon baking soda, ¼ teaspoon fine sea salt
- In a separate large mixing bowl, whisk together mashed bananas, room temperature eggs, melted coconut oil, vanilla extract, and apple cider vinegar.3 very ripe bananas, mashed, 2 large eggs, ¼ cup coconut oil, 1 teaspoon vanilla extract, 1 teaspoon apple cider vinegar
- Pour the wet ingredients into the dry ingredients and mix until banana mixture is just combined.
- In a small bowl, toss mango with extra 1 tablespoon tapioca starch to prevent mangoes from sinking in loaf. Gently fold in the diced mango.1 ½ cup diced mango (under ½-inch in size)
- Pour batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out with few crumbs.
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!
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Notes
- Ripe bananas: use very ripe bananas for the best flavor and sweetness in this delicious, moist bread.
- Mango pieces: make sure the mango is diced small, to ensure it distributes evenly throughout the bread.
- Optional add-ins: fold in about a ½ cup of chopped walnuts for an earthy, nutty, delicate crunch, or golden raisins with the mango.
Valerie Lowe says
This turned out perfectly! I loved having little chunks of mango throughout the bread. Since mango season is pretty much over, I will try it with frozen mango next time.
Just 1 comment - you have baking powder & baking soda used interchangeably as you read through the recipe and instructions. I was pretty sure you meant baking soda, so that is what I used.
Jacqui Wilson says
Thank you so much for leaving a comment. I'm so glad you enjoyed the banana bread. And, thank you for pointing out my mishap with baking powder/baking soda. It is in fact baking soda and I fixed it in the post. Thanks for letting me know, I really appreciate it!
Farrah says
This was my first time making mango banana bread and it turned out great. The mango pieces melted into the bread giving it a sweet and juicy flavor. So yummy! I'll be making this regularly!
Jacqui Wilson says
Hi Farrah, thank you for the lovely comment. I'm so glad you enjoyed the banana bread.