The bread is ridiculously moist, soft, and bursting with peaches and mangos in every bite. It’s like tender peach-mango coffee cake with the comforting, homey qualities of banana bread. So good.
It’s an easy, no mixer recipe that goes from bowl to oven in minutes. While it bakes, the bread makes your house smell like a bakery.
With banana bread recipes, there are so many variables and choices, which is how I’ve ended up with so many. I’m always tweaking to see if I can top the last.
I have to decide to use butter or oil; and if butter, creamed or melted. If oil, what kind. How many eggs. How many bananas to use, and whether to add other fruit(s). If so, what kind, and whether fresh or frozen. To include Greek yogurt, sour cream, or buttermilk. How much sugar and what types. Baking powder or baking soda, or both. This is what I think about on long runs.
I refuse to drag out my mixer for banana bread and melted coconut oil whisked together with the other ingredients is my top choice. Oil keeps bread softer and springier than butter, and I prefer it.
Coconut oil adds a nearly imperceptible undertone that’s sweeter and more fragrant than canola or vegetable oil, but substitute with them if you’d like.
I used 2 cups or about 4 bananas in the bread. I’ve used as many as six bananas in one loaf . The more bananas, the more rich banana-ey flavor, and generally the softer and moister the bread is.
A little sour cream (or Greek yogurt) is extra insurance for a soft, springy, bouncy, fluffy loaf. Using sour cream , Greek yogurt , or buttermilk in quickbread and muffin recipes ensures more tender results.
I kept the sugar to a minimum and only used 3/4 cup brown sugar, which is stretched over the two 8×4 loaves the recipe yields. Brown sugar keeps things moister and adds a richer overall flavor.
I prefer baking bread in two 8×4-inch pans rather than one bigger 9×5-inch pan. By splitting the batter among two pans, about 15 minutes is shaved from the baking time (45 minute for 2 loaves vs. 60 minutes for 1 loaf).
It’s usually in those last 15 minutes that large loaves become too browned on the edges and top. Dividing the batter in two pans helps minimize that.
The bread is so good that it doesn’t need frosting, glaze, or even butter. Crazy, I know, but true.
Focusing on the rich banana flavor, the peach chunks that are firm yet tender, and the soft, juicy bites of mango is all I need. It tastes like a tropical vacation.
Peach Mango Coconut Oil Banana Bread
Yield:two 8-by-4-inch loaves
Prep Time:15 minutes
Cook Time:about 45 minutes, or until done
Total Time:about 90 minutes, for cooling
2 large eggs1/2 cup liquid-state coconut oil(canola or vegetable may be substituted)heaping 1/3 cup sour cream (lite is okay; or Greek yogurt may be substituted)3/4 cup light brown sugar, packed1 tablespoon vanilla extract2 cups mashed ripe bananas (about 4 med/large very ripe bananas) 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda pinch salt, optional and to taste1 1/2 cups diced peaches/mangoes (I used 1 cup frozen peaches and 1/2 cup frozen mangoes that were both thawed to room temp and drained. Mix and match the ratio as desired or substitute with nectarines, strawberries, raspberries, or blueberries) 2 tablespoons all-purpose flour, for tossing peaches/mangoes
Preheat oven to 350F. Spray two 8x4-inch loaf pans with floured cooking spray, or grease and flour the pans; set aside.
In a large bowl, add the eggs, coconut oil, sour cream, brown sugar, vanilla, and whisk to combine.
Add the bananas and stir to incorporate.
Add 2 cups flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don't overmix.
In a small bowl combine peaches and mangoes with 2 tablespoons all-purpose flour and toss to coat, which helps prevent the fruit from sinking.
Fold peaches and mangos into batter; don't overmix.
Turn batter out into prepared pans, smoothing the tops lightly with a spatula and pushing it into corners and sides as necessary.
Bake for about 45 minutes (if using fresh peaches and mangoes, baking time may be reduced), or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Tent the pans with a sheet of foil at the 30 minute-mark if you feel the tops and sides will become too browned before center cooks through; however I didn't find it necessary. Baking times will vary based on moisture content of bananas, peaches, mangoes, climate, and oven variances. Bake until done; watch your bread, not the clock.
Recipe from Averie Cooks . All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
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