Peach Mango Coconut Oil Banana Bread

I have 40+ Banana Bread and Banana Recipes but there’s always room for one more.

And this one is a total winner. It’s the best and my new favorite of all.

Peach Mango Coconut Oil Banana Bread - The softest, moistest banana bread that tastes like a tropical vacation! A new favorite!

I said this with Brown Sugar Blueberry Banana Bread, but I’ve changed my mind. This one is.

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.

MY OTHER RECIPES

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.

Peach Mango Coconut Oil Banana Bread - The softest, moistest banana bread that tastes like a tropical vacation! A new favorite!

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.

Peach Mango Coconut Oil Banana Bread - The softest, moistest banana bread that tastes like a tropical vacation! A new favorite!

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 love baking with coconut oil for muffinscakesbreadcookies and more. I used Nutiva Coconut Oil from iHerb.com. Code AVE630 at checkout saves you $10 off your order. I love iHerb for everything like probioticsbulk cinnamonpumpkin pie spiceliquid vanilla stevia dropsbulk white stevia powdermedicinal fancy-grade honeychia seedsface cleansernutritional yeast, and mini chocolate chips.

Peach Mango Coconut Oil Banana Bread - The softest, moistest banana bread that tastes like a tropical vacation! A new favorite!

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 creamGreek 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.

Peach Mango Coconut Oil Banana Bread - The softest, moistest banana bread that tastes like a tropical vacation! A new favorite!

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.

Peach Mango Coconut Oil Banana Bread - The softest, moistest banana bread that tastes like a tropical vacation! A new favorite!

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 - The softest, moistest banana bread that tastes like a tropical vacation! A new favorite!

Peach Mango Coconut Oil Banana Bread

This is my new favorite banana bread recipe. It’s ridiculously moist, soft, tender, and bursting with tender peaches and juicy mangoes in every bite, with 4 bananas used for rich banana flavor. It’s an easy, no-mixer recipe that goes from bowl to oven in minutes. Sour cream and coconut oil help keep the bread extra moist. The bread doesn’t taste like coconut, but use another oil if you’re concerned. I used frozen peaches and mangoes that were thawed to room temp and drained, but fresh may be substituted, noting baking time may be reduced. Tent the pans with foil in the last 15 minutes of baking if the tops are browning faster than the interiors are cooking through, however I didn’t find it necessary.

Ingredients:

2 large eggs
1/2 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, packed
1 tablespoon vanilla extract
2 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 taste

1 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

Directions:

  1. Preheat oven to 350F. Spray two 8×4-inch loaf pans with floured cooking spray, or grease and flour the pans; set aside.
  2. In a large bowl, add the eggs, coconut oil, sour cream, brown sugar, vanilla, and whisk to combine.
  3. Add the bananas and stir to incorporate.
  4. 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.
  5. 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.
  6. Fold peaches and mangos into batter; don’t overmix.
  7. Turn batter out into prepared pans, smoothing the tops lightly with a spatula and pushing it into corners and sides as necessary.
  8. 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.
  9. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Optionally, serve bread with Blueberry ButterStrawberry ButterHoney ButterCinnamon-Sugar Butter, or Vanilla Browned Butter Glaze. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Adapted from Pineapple Coconut Oil Banana Bread

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66 comments on “Peach Mango Coconut Oil Banana Bread”

  1. This bread is gorgeous and those flavors just scream summer! And you’re right…there’s always enough room for another banana bread recipe. :)

  2. LOVE the flavors of the islands you captured in this cake!

  3. Hey Averie!

    I love the idea of using coconut oil in banana bread. The combination of flavours must be absolutely divine! Looks great.. can’t wait to make a few loafs :)

    Thanks so much!

    Ilan

  4. Loving the peach and mango combo Averie! And now you have me thinking that I need to try coconut oil in my favorite banana bread recipe to see how it turns out :) Your bread is just gorgeous! Pinned!

  5. The perfect bread for summer! I’ve already eaten so many peaches and I’m baking with some today. This bread looks as moist as you say.

  6. what is the difference between a bread and a cake? baking this tonight, looks so delicious!

  7. Has anyone tried this recipe (looks sooooo good!) using GF all-purpose flour by any chance? I really want to try it, but need to do GF.

  8. This was a hit from my neighbors!
    I will defly do this again. Thank you so much

  9. Hi! This looks amaziiiing!!!! Do you think that I could freeze it….?

  10. I see you used the Peach-mango recipe to inspire the Cream Cheese bread recipe. I’d like to add peaches to the cream-cheese banana bread. Are there any alterations you would suggest to the recipe?

    • I would make that recipe as written for the first time. See how it goes, and then given how it turned out and how comfortable you are with improvising in kitchen, you can start adding in fruit (you may need to change the dry ingredients ratio with the juicy fruit, not sure) but make at least once as written is my advice.

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