Banana Mango Muffin – moist, fast and fluffy, get excited about this tropical bread.
Once considered exotic and aphrodisiac, the consumption of mango has increased and is somewhat consumed just like any other fruit, not so exotic anymore. You will find them available in most supermarkets and street corners, especially during mango season. And for mango lovers like me, we are always on the look out for new ways to use up this tropical fruit.
This is one of those SUPER DUPER mango muffins or breads that you can easily whip up with leftover bananas and mango. The first time I tested this recipe was with my “fancy mixer “ and it came out okay – the texture was gummy the flavor was delicious
On the second try, I ditched the mixer (Not that I think the mixer was the culprit here) just wanted to see how it would work out for those times when you are too lazy to pull out a mixer. Surprising enough it turned out just the way I dreamed it would be – Moist, tasty and fluffy.
Say hello to my new favorite banana bread – Mango Banana Muffin Bread and it only took 15 minutes to make- had to pick up my son from summer camp so was in a hurry, had to be out of the oven before I left.
Hey! I see you. Staring at my drizzle with admiration, wishing you could do it just like me. So wanted to give credit to my sous chef (son) but he was nowhere near this muffin, the cat would have been an obvious choice, but sorry to say no cat in my house. So I’m going to own this! It is all MOI. Every single aspect of this icing. We have to give credit where credit is due – hehe…
Say hello to my new favorite banana bread – Mango Banana Muffin Bread
Okay, maybe you have some doubt about my piping skills but I want you to erase every doubt you have about this muffin. It is wickedly good and you are going to DIG it — and the glaze makes it dessert worthy.
Enjoy!
Banana Mango Muffin
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Ingredients
- 1 large bananas mashed about a cup
- ¼ cup sour cream/ yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 large mango chopped about a cup or more
- ½ cup raisins
- 1 teaspoon ground ginger powder/
- ½ cup 4 ounce unsalted melted butter (replace with oil)
- 1 -2 Tablespoons dark rum optional
Cream Cheese Glaze
- 4 oz. cream cheese room temperature
- ½ cup confectioners' sugar
- 2 to 3 Tbs. cold whole or low-fat milk
- 1 teaspoon pure vanilla extract
- ½ teaspoon lime/lemon
- 1 teaspoon grated lime
Instructions
- Preheat oven to 350 degrees. Grease a loaf or muffin pan with baking spray; set aside
- In a small bowl whisk together eggs,mashed bananas, sugar (brown and white) sour cream and vanilla.
- In another bowl combine flour, baking powder, baking soda, and salt
- Gradually add wet ingredients to the bowl of dry ingredients add whisk with a spatula until thoroughly mixed.
- Throw in mango, raisin and ginger spice. Fully combine to incorporate ingredients.
- Finally pour in melted butter thoroughly mix. Scrape down sides.
- Pour mixture into prepared loaf pan – bake for about 60-75 minutes, if using a loaf pan or until a toothpick inserted comes out clean
- If using a muffin pan bake for 16 -20 minutes or until a tooth pick inserted comes out clean.
- Let it cool before glazing.
Cream cheese Glaze
- Whip together cream cheese, powdered sugar, vanilla , grated lime, lime juice and 2 tablespoons of milk until very creamy. Add more milk to get desired consistency for drizzling. Pour on cake
Nutrition Information:
Pam Ross says
We loved these muffins so much. this is the only muffin recipe I will ever use:)
Jan says
Easy recipe thank you
Imma says
You are more than welcome. And if there’s a recipe you’d love to see, please let me know. Thanks:)
Lisa B says
A mango and banana were getting very old in the refrigerator, so I did a search for a mango banana recipe. This was one of the first to apear. It worked out great. I reduced the white sugar to 1/4 cup and the muffins were still plenty sweet. I did not make the icing.
Imma says
Great to hear about your habit of not wasting food. Glad my recipe helps you:)
Karen says
Just made this with my daughter! It’s mango season here in the Philippines and bananas are everywhere here all year. My daughter wanted to use oatmeal too so I ground up a half cup of quick cook oats to replace half cup of the flour. Followed the rest of the recipe to a T and it was divine! Fluffy and moist indeed. Thank you for this!
ImmaculateBites says
Oh wow, that most have been Delicious!!! I am so glad you added your own tasty twist to this recipe. Thanks for sharing, Karen :)!
Mary Ellen says
Made these this a.m. I put the banana & thawed mango chunks with eggs & yogurt mixed in blender. I substituted 1/2 cup of flour with oatmeal flour (which I made in blender) & added 1 tsp cinnamon with ginger. Used 1/2 melted butter & 1/2 olive oil. and everything turned out perfect with the added benefit of oatmeal.
ImmaculateBites says
I’m glad you loved it, Mary Ellen! Thanks for stopping by!
Rhondalesha says
Yummy recipe✔️, made this ‘sarvo, V’ happy hubby, loaf not muffins, no icing, moist with crispy crust ✔️.
Rested the raisins in the rum before cooking ✔️.
Delicious surprise
M’be with some ‘home made’ mango ice cream next time, now they’re in season.
Thank you for this recipe
.
imma africanbites says
Awesome! Glad it turned out well for you, Rhondalesha!
Jenn says
Just made this but with gluten free waffle . mix instead of regular flour. Not bad. Needed to cook for longer and did not get that nice golden brown but still a keeper. Maybe next time bake at 375.
ImmaculateBites says
Thanks for the feedback. This recipe works best with all-purpose flour.
Didina Gnagnide Angorinie says
I love mangoes, but for some reason they are hard to find in Italy while pineapple and bananas are not. I can easily get canned mango pulp though, which is pureed mango with a bit of sugar in it (not much, like 10%). Do you think I could use it in place of the fresh mango, maybe using a little less sugar in the batter?
(I’m on a diet but I can eat some sweets once in a while, so this one I might be looking forward to )
Shaun says
Can you make this into a loaf bread instead of muffins?
Aileen says
I just made these wow they are very good, thanks
ImmaculateBites says
My Pleasure!!
Pat says
I’m in the middle of making these and realize that I don’t know at what point you added the bananas!! I’m just going to throw them in with the mangos…fingers crossed!
ImmaculateBites says
My bad!!! Just got it fixed.
Kelsey says
Yummy. Came out nicely. We love it.
ImmaculateBites says
Hey kelsey, so glad you liked this one too!
ChiO says
Looks amazing.
Maureen | Orgasmic Chef says
Banana and mango sound so good together in a muffin!
ImmaculateBites says
Thanks Maureen
Catriona says
Now would you look at that – I have a couple of brown bananas and an overripe mango that I wasn’t sure what to do with. I guess I know now! Looking forward to breakfast in the morning 🙂
Catriona says
Just made this – I added in the banana with the wet ingredients at the start (not sure if that was right!), used egg replacers for eggs to veganify it and used caster sugar/maple syrup mix instead of brown and white sugar to cut back on the processed sugar….a little sticky because of my changes but absolutely lovely! I lve making your recipes, they are just mmm mmm mmmmm!
ImmaculateBites says
Aww thanks Catriona! Thanks for the vegan version you provided.
Rebecca says
What did you substitute for sour cream / yogurt? I’m thinking about making a vegan version as well, I was thinking maybe vegan “buttermilk”
Shalika says
Is it possible to add dessicated coconut to the recipe as well??