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.


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 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.


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


  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

Only Eats

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66 comments on “Peach Mango Coconut Oil Banana Bread”

  1. Fresh, seasonal peaches will be here veeery soon, and this will be amazing! Pinned!

  2. All of your plates are so gorgeous, Averie! Lately..I have been craving peaches – I think because of the warmer weather. Gosh, I gotta give this a try. Looks amazing. :)

  3. Sounds amazing! So perfect for the summer. I need to start keeping more frozen fruit around so its always handy to add some to whatever I’m baking :))

    Do you find that coconut oil keeps baked goods fresh/moist for longer like regular oil? Whenever I make muffins I always like to use some oil because unless you’re eating them right away the all-butter ones tend to get stale/drier faster, so wonder if coconut oil is more like butter or like oil in that regard.

    • Yes for sure re the oil. I touched on it in the post:
      ‘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….’

      I definitely think it adds longevity to any baked good compared to butter which just tends to dry out. And I loveeee baking with coc oil way more than even canola or veg oil b/c the flavor is so subtle, but lovely, whereas with canola there’s no flavor; sometimes okay but in quickbread/breakfasty recipes, I love coc oil.

      And TJs frozen fruit section – I keep half of that in my freezer at all times :)

  4. “I refuse to drag out my mixer” is why I like to use oil instead of butter too! I use butter when I’m making my mom’s true recipe, but only then. I love this version (there really can never be enough banana bread!)

    • I remember reading that about your mom’s version; that it’s a must-use-butter, no subs, period. I remember thinking that was obvi for good reason and I never mess with the tried and true family gems either, but for banana bread, thank God my grandma made her without a mixer and she made the best ever, and while I don’t know her exact recipe, if grandma didn’t need a mixer, neither do I is my logic :)

  5. How creative! I’ve never had peach and mango with banana bread before but it looks amazing!!

  6. I couldn’t agree more – you can never have too many banana bread recipes! Loving this one :)

  7. Mangoes and bananas are my favorite fruits, this banana bread is sooo perfect! I’ve never used frozen fruits to make banana bread, I’ll use them next time :)

    • So much cheaper to be honest. I mean I love fresh, who doesn’t, but when you’re baking it, who cares. I save my fresh for eating and that way I can bake with out of season stuff year round if I use frozen :)

  8. What a perfect bread! I love it! When I saw it on Bloglovin I just already knew that this bread is for me:) Pinned it..

  9. Oh Averie – I love your banana breads so much! I can never get enough banana bread in my life! I LOVE the addition of mango and peach (two of my favorite summer fruits!). I have been meaning to try your PB gluten free and vegan banana bread for awhile now and than this one is next on my list! Haha, I always seem to eat all the bananas before they can be baked into a bread! Pinned :)

  10. What a perfect loaf of bread! I’d be so happy to have some for breakfast (or any other time of the day). Pure perfection, Averie!

  11. OOOO! I just love the top of this bread – so rustic and wrinkly! You know it’s all delicious inside! Pinned!

  12. So pretty, love the peach and mango combo!

  13. And I love each banana recipe you post ;) Including this one. I love the bright pieces of mango and peach. I can imagine the flavor of this tender bread just by reading your description..YUM.

  14. There are always new and exciting banana bread recipes popping up! This one looks delicious!

  15. I’m pretty sure I could live on this bread alone! those peaches look SO good!

  16. Your banana breads are wonderful and I love the peach (summer is coming) and mango (a big favorite) combo of fruits. Can’t go wrong with sour cream, coconut oil and brown sugar! I also prefer using frozen fruit for baking–there is usually a little less prep and yes, it is cheaper. I just whizzed down a bag of coconut in the food processor and made coconut butter–I could easily slather some on a big slice and go to town!

    • Oh homemade coconut butter is so good. That reminds me of blog reading, early 2009, when that was the rage. Oh, the memories :) And yes to frozen fruit. May as well save money and in the case of mangoes, I honestly cannot buy fresh mangoes for anywhere near how cheap they are at TJs in the frozen chunks and I don’t have to wrestle with the pit or the slippery skin to peel!

  17. I love all your banana breads, but this one does take the cake! (bread)

  18. Peaches, mango, and banana?? I need another vacation to paradise stat! Or just to move down to SD with my grandparents so I can stop by and taste test for you every day… Either one works for me! ;) So happy I’m not the only one who debates ingredient lists on my runs! For the first mile or two, it’s “What do I want to make this week?” (and “Oww I should’ve stretched more!”), then the rest of the time I spend thinking about recipes, photo shoots, and who to give the goods away to. I’ve accidentally gone an extra mile or two before with all of those thoughts! ;)

    • P.S. I actually found your blog for the very first time from your 6-banana banana bread! Because I eat one every day, I couldn’t resist clicking on that recipe. So incredibly happy I stuck around!! :)

      • No way! I love stories like that! I always wonder how ppl find me and then not only find me, but become true ‘readers’ like you have, and then true commenters. Some people just click on, click off, never say hi, never come back, so it’s always interesting to me what the recipe was that made someone stay! Thank you for sharing! :)

    • Your last sentence is me to a T. Sometimes I actually find myself having gone really far and I’m still on the first recipe in my mind that I had planned to tackle. And I need to tell myself ummm wrap this one up before the run is over! Sometimes there’s a sticking point with an ingredient and I know it won’t work, etc. and find myself pre-solving the baking conundrums before they begin and that can take miles and miles sometimes :)

      • Ohmygosh — SO true about that one troublesome ingredient!! Or where I’m trying to figure out the perfect flavor combination, and the first 27 things I come up with don’t sound quite right… It’s a good thing I can’t run to music because that’d make my running recipe thought process take 10 times longer!

      • And I’m happy to share my silly little story about finding your blog! It was from Pinterest, and as a huge banana bread fiend, I was so fascinated that somebody could cram 6 into one recipe. I wish more people shared their stories about how they found my blog too. I’m not nearly as famous as you are, but it’s still fun to hear how we’re found!

  19. I will NOT drag out the mixer for banana bread either. Cheesecake is about it! I am so glad you keep running and creating these banana bread recipes. I have to say, this is my favorite, next to your strawberry one. This is thick, dense, tender tropical heaven!

  20. My family will go and pick peaches every year! That cannot come soon enough! I can’t wait to use some peaches on this delicious looking bread! I bet it smelled so good when it was baking….mmmm!

  21. Thank you so much for showing all the different possibilities and the pros and cons on butter vs oil. :)
    You cannot really go wrong with peach and mango, can you? So probably this would be my favorite too. :)

  22. Wow this is taking banana bread to a whole other level!

  23. Oh Averie, this is such a timely post for me. I literally just went through your steps to change up a bread recipe….. except mine was a big fail. Eh, it happens. But, being type A now I HAVE to figure out what when wrong, you know? Any who, your bread looks fab. Peaches and Mango pair so wonderfully together. I bet this was heavenly smelling while cooking! Have a super fun holiday weekend!

    • Oh that is the WORST when you have a great recipe, and you seemingly only alter “a couple little things” and then, it fails. And with quickbread recipes, i.e. all those perfectly ripe bananas are wasted. or with muffins, you have to wash out that stupid muffin pan with usually stuck-on food, it’s even more annoying! Hope you figure out what to tweak!

      • lol, I am so glad to know I’m not the only one that hates cleaning muffin pans!!

      • It’s the WORST. And after a recipe fail, I usually need a stiff drink before I can even look at it or I will want to chuck it out the window and have a little recipe fail tantrum :)

  24. My mouth is watering! All of my favorites jam-packed into one incredible looking, moist, dense banana bread. Averie, you hit a home run here. I cannot get enough mango – ever. Did you create this with me in mind? ;)

    • I knew when I was making it that you’d love it! The photos don’t do it justice, thought. Seriously one of the moistest breads ever and so, so good! For me, this was how your choc/rasp/banana bread is for you – the end all, be all, in bread. I still need to make that one, too!

  25. Holy yum..I can hardly stand how moist and soft this perfect banana bread looks. LOVE the tropical twist you threw in there. I usually end up with huge boxfuls of fresh peaches in June, so I will be on the prowl for peach recipes to use them up. I’m thinking that this bread is gonna have to happen first. :) Pinned!

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

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

  28. 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!


  29. 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!

  30. 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.

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

  32. 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.

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

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

  35. 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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