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Banango bread recipe

Banango bread recipe

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  • Dish type
  • Cake
  • Cakes with fruit
  • Banana cake
  • Banana bread

This is a delicious variation of traditional banana bread. It's a real yummy combination of crunch and ooey gooey goodness, plus it's low fat, you'll never go back to traditional banana bread again!

50 people made this

IngredientsServes: 8

  • 3 ripe bananas
  • 1 mango, diced
  • 4 tablespoons veg or canola oil
  • 110g brown sugar
  • 110g natural fat free yoghurt
  • 1 teaspoon salt
  • 1 egg
  • 1 teaspoon vanilla
  • 200g plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 60g walnuts

MethodPrep:10min ›Cook:50min ›Ready in:1hr

  1. Mash bananas and mango in a large mixing bowl. Add oil, yoghurt, sugar and salt. Mix well. Add egg and vanilla, beat again. Sift in flour, bicarb and baking powder. Mix in walnuts.
  2. Spoon into greased loaf tin and bake at 180 C / Gas 4 for 50 to 60 minutes.

Cook's note

You can use ripe or unripe mangos.

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Reviews & ratingsAverage global rating:(13)

Reviews in English (14)

I was skeptical about this one but it's really yummy. I'll take a picture next time, was too busy trying it this time! I would suggest a little more sugar or some sweetener or perhaps some sultanas is you like a sweeter banana bread as this won't make the sweetest one without, it totally depends on your taste though! Will definitely be making this again, was really easy, everything into the food processer and then the oven and I have a yummy banango bread-03 May 2011

Very nice - a warm slice (or 2) of banango bread with a dab of honey makes a yummy indulgent breakfast.-30 Apr 2012

love it made this for the young parents club i go too huge sucsess even more impressed as my scales packed in after i'd mashed the fruit so had to guess on weights so wither i'm good a weight guessing or this is a abit fool profe eithe way love love love it-16 Feb 2012

  • 2¼ cups all-purpose flour, sifted
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 medium ripe bananas, mashed (about 1½ cups)
  • ½ cup unsalted butter, melted and cooled
  • 2 large eggs
  • 1 teaspoon vanilla extract

Preheat oven to 325°. Spray a 9࡫-inch loaf pan with baking spray with flour.

In a large bowl, whisk together flour, sugar, baking soda, and salt. In a medium bowl, whisk together banana, melted butter, eggs, and vanilla. Fold banana mixture into flour mixture until just combined. Spread batter into prepared pan.

Bake until a wooden pick inserted in center comes out clean, 50 to 60 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Store in an airtight container for up to 3 days.

Recipe Summary

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ cup white sugar
  • 3 tablespoons vegetable oil
  • 2 eggs
  • 2 bananas, peeled and halved lengthwise

Place ingredients in the pan of the bread machine.

Select the Dough setting, and press Start. Mix the bread for 3 to 5 minutes until the bananas are mashed and all ingredients are thoroughly combined. If necessary, use a rubber spatula to push the dough from the sides of the bread pan. When 3 to 5 minutes have passed on the clock display, press Stop. Do not continue mixing. Smooth out the top of the loaf with the rubber spatula.

Select the Bake setting, and press Start. The Bake cycle time may vary with machines, but should be about 50 minutes. To test the bread for doneness, insert a toothpick into the center top. Remove the toothpick. If the bread is done, the toothpick will come out clean. If there is batter on the toothpick, reset the machine on Bake and continue to bake an additional 10 to 15 minutes. Test again with the toothpick to ensure the bread is completely baked. Remove the pan from the machine, but allow the bread to remain in the pan for 10 minutes. Remove the bread to cool completely on a wire rack.

100% Whole Wheat Banana Bread

Who doesn't love banana bread? This moist, tender, richly flavored loaf features whole wheat flour, making this a super (and tasty!) way to increase your family's intake of healthy fiber. Using honey as some of the sweetener adds both moistness, and the merest hint of honey flavor.

Want to reduce the carbs and calories in this recipe? Substitute our King Arthur Baking Sugar Alternative for the sugar called for. See how in "tips," below.


  • 3 1/2 cups (454g) sliced bananas (4 to 5 medium bananas)
  • 8 tablespoons (113g) butter, room temperature
  • 1/2 cup (106g) brown sugar, packed
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/4 cup (85g) honey
  • 2 large eggs
  • 2 cups (227g) King Arthur White Whole Wheat Flour
  • 1/2 cup (57g) chopped walnuts, optional toasted if desired


Preheat your oven to 350°F. Lightly grease a 9" x 5" loaf pan.

Mash the bananas with a potato masher or fork or purée them in a blender or food processor.

In a large bowl, beat together the butter and sugar until smooth. Add the vanilla, baking soda, salt, and bananas, beating until well combined. Beat in the honey and eggs.

Add the flour, then the walnuts, stirring until smooth.

Perfect your technique

The most sought-after bread recipe online is .

Spoon the batter into the prepared pan, smoothing the top. Let it rest at room temperature for 10 minutes.

Bake the bread for 50 minutes, then gently lay a piece of aluminum foil across the top, to prevent over-browning. Bake for an additional 10 to 15 minutes, then remove the bread from the oven a long toothpick or cake tester inserted into the center should come out clean.

Allow the loaf to cool for 10 minutes then remove it from the pan, and set it on a rack to cool completely. Store at room temperature, well wrapped in plastic, for several days freeze for longer storage.

Tips from our Bakers

Here's an easy way to reduce the carbs and calories in this recipe: substitute King Arthur Baking Sugar Alternative, cup for cup, for the sugar(s) called for. Be sure to substitute by volume (not weight) follow mixing directions as written. Since our Baking Sugar Alternative will bake and brown more quickly, start checking for doneness three-quarters of the way through the suggested bake time.

How to make homemade moist banana bread. This easy banana bread recipe will quickly become a family favorite!

It’s been a while since I’ve uploaded a quick bread recipe, and since I always seem to have ripe bananas on hand I decided to share a easy banana bread recipe. I mean, seriously, who doesn’t like homemade moist banana bread? I personally can eat it every day.

This recipe for banana bread is pretty simple, and straight to the point. You honestly can mess this banana bread recipe up. Just make sure that you have very ripe bananas on hand. Ripe bananas are the key. The uglier the banana the better the bread. True story!

This banana bread doesn’t have any nuts, or any extra ingredients. It’s a true classic banana bread recipe. However soonI will be sharing a chocolate banana bread recipe with you all.

Pawpaw Bread

Pawpaw is an indigenous fruit to the U.S., its taste is similar to banana. It has many nicknames, including 'Kentucky banana', 'prairie banana', 'poor man's banana' and 'banango'.

Recipe Ingredients:

1 cup pawpaw purée
1/3 cup vegetable shortening
2/3 cup granulated sugar
2 large eggs
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt

Cooking Directions:

  1. Cream shortening, add sugar gradually, and beat until fluffy.
  2. Add eggs, one at a time, beating well after each addition. Beat in pawpaw purée.
  3. Sift together remaining dry ingredients and add in four portions, beating smooth each time.
  4. Pour batter into a greased, floured loaf pan (8 x 4 x 3-inches) and bake in a moderate oven (350°F | 175°C) for about 50 minutes, or until a toothpick inserted into the loaf comes out clean. Cool on rack before slicing.
  5. Serve slices buttered or with cream cheese.

Tip: To vary this recipe, add 1 teaspoon pumpkin pie spice, 1/2 cup chopped pecans, and 1/2 cup candied orange peel.

Banana Bread Recipe

All ingredients should be at room temperature.


8 tablespoons butter, softened (1 stick)

1 teaspoon vanilla extract

2 large eggs, at room temperature


  • Preheat oven to 350ºF (177ºC). Grease a 9࡫ loaf pan.
  • In a large bowl, using a whisk or hand mixer, mix sugar, butter, mashed bananas, vanilla extract, milk and eggs. Stir in flour, baking soda, baking powder, cinnamon and salt.
  • Spread batter into greased loaf pan.
  • Bake 55 to 60 minutes or until cooked all the way through (use a toothpick to check). Allow bread to cool for 10 minutes in pan before slicing.


A hack to speed up your ripening process by a day or two is to place the bananas in a brown paper bag along with an apple or another ripe banana and loosely fold the bag. If you don’t have time to wait for your bananas to ripen, a second method to ripen them would be to pierce the bananas (peel on) with a fork and microwave them for 30 seconds.

I like to get started on making my banana bread in the morning (That way I have ALL DAY to feast on it). The scent of the ingredients coming together and baking in the oven wake up my family with joy and cheer. I know we could all use A LOT more joy and cheer this year and this bread brings just that. Right now, it’s the little things that count. No matter what is happening in the world or in life, whenever I make this banana bread, I always finish feeling centered and more at peace before even trying it. Maybe it is the activity of baking that I love so much and/or the aroma therapy that receive from it.

Banana bread batter after being mixed with hand mixer. Giving it a stir to make sure everything is nicely combined.

Usually, I like my banana bread plain, but occasionally I add chocolate chips. Feel free to add your own twist to this. If you have some Nutella on hand, then give it a chocolate-hazelnut swirl. Even a heaping tablespoon of peanut butter would surely give it a yummy twist. You can add walnuts or whatever else you would like to add to this recipe to make it your own.

Once it is in the oven, you have almost an hour to clean up and do whatever else you want to do while you wait for this delicious treat. You will surely know it is ready when you start to smell the delicious aroma. Stick a toothpick in the center just to be sure and if it comes out clean then you are in business.

Moist banana bread

After baking, allow the bread to rest for 10 minutes and then, you can finally try a piece and share with your loved ones (or keep it all to yourself). To keep this bread fresh, I tightly wrap it in Saran Wrap and place it in my refrigerator for up to 1 week…that is if it lasts that long! This also freezes for up to two months and tastes just the same when eaten after freezing. I hope this banana bread brings you the same Joy this Season that it does for me and my house!

Banango bread recipe - Recipes

Red Team's recipe from Mixers Showdown #2 on the DIY_ejuice Discord.

Sugary sweet peach and strawberry hard candy with a twist. Keeping it simple for Blue teams simple minds.

I don't actually think this is a dessert found in Jamaica.

Blue Team's Recipe from Mixer Showdown #2 on the DIY_ejuice Discord.

We stole the candy from Candy Mountain and stuffed it into a cupcake. We made sure to bury red team in the process. Since we're team BLUE. blueberry!

JF Yellow Cake makes the base for the cupcake. VT Yogurt Drink makes the impromptu frosting loaded with delicious Blueberry from FA Bilberry and FW Blueberry. VT Fizzy Sherbet brings the pop rocks! All that backed by some lemon to brighten the Blueberry from VT Yogurt Drink and VT Fizzy Sherbet.

Jewish Apple Cake

A dense/moist brown sugar cinnamon apple cake.

Even though I came from a Christian family, this cake is something my mother made at least once a month. Sadly, since my youth I haven't found a recipe that comes close to matching her expertise with this marvelous dessert. I was fortunate enough to not only have a mother who was a great cook, but also an expert baker!

For my base, RF COFFEE CAKE was the obvious choice. This flavoring is not the most potent(probably because it is VG-based), so a high percentage was needed. Within this flavoring, you will taste cooked apple, cinnamon, and brown sugar "crumblies". It still needs help though, to become full flavored.

FLV APPLE FILLING & FLV APPLE filled out the cooked fruit/cinnamon layer quite nicely here. I tried FLV Apple Pop before this combination but found it didn't quite do what I wanted it to do. This doesn't mean it would not be a perfect additive in any other baked apple dessert. I just found that it didn't quite work here as I wanted.

JF YELLOW CAKE & JF BISCUIT complete the cakey base of this recipe. This is a very good combination at these percentages.

If you want, you can crank up the CAP SUPER SWEET to about 0.5%. I can't stand this flavoring too high. which is why I kept it relatively low here. Too much sucralose smothers little nuances afaic.

Of course, this is a potent enough mix to be vaped fresh. But I prefer it from 5-7 days plus.


Please don't use this recipe for commercial, as it was shared in good faith

Inspired by my Bloody Juniper, I present here her dark and mysterious Sister- Black Juniper!

Ive been enjoying gin vapes so much recently that I decided to try another gin but wanted something 'darker'.
The notes are pretty much the same as the Blood Orange with the exception of the main flavor being Juicy Blackcurrant!

My first choice was FA Blackcurrant, the Juiciest and best single black currant in my opinion.
I used the combination of FA Blackcurrant and a touch of FLV Elder flower for that deeper mystery that just compliments the Juniper gin's herbal notes in a special way!

If you like a Berry Gin, give this a smash! Its seductively Dark and boozy while still being sweet enough to enjoy all day long!

As Always I'd say yes, But here I would say Hell Yass! It makes for a delicious Vape!

I feel this needs the few days steep for the Stronger Herbal notes of the Juniper to settle and mellow down to where I like it, But if you like a full on Gin, smash this as a SnV.

I give you the same deliciousness but way Juicier and more tasty!

Give this a go if you enjoy Blackcurrants or sweet red berries

Adjust sweetner as you prefer, but I chose SS where its at to match what I was tasting in the gum.

This is an experimental flavor combo for pod style mods and nic salt flavor dev. I have recently embarked on the nic salt journey and this is my first NicSalt for pod systems release, I chose a really simple and not complex flavor profile with known flavors for easy mixing by anyone. I shouldnt have to leave any flavor notes as these flavors are known well enough and used broadly. After adding my Nicriver salts @6mg i was really pleased with the outcome of this mix it tasted like strawberry watermelon slighty sour and sweet with a nice brightness the pear brought to the party. I hope anyone who tries this has the same experience. Happy mixing

Mixin Vixens, 5/19/19 episode. Lemonade style Cookies. Not my thing but.

Blue Teams recipe for the Mixer Showdown #2 on DIY_eJuice Discord.

JF Yellow Cake makes the base for the cupcake. VT Yogurt Drink makes the impromptu frosting loaded with delicious Blueberry from FA Bilberry and FW Blueberry. VT Fizzy Sherbet brings the pop rocks!
All that backed by some lemon to brighten the Blueberry from VT Yogurt Drink and VT Fizzy Sherbet.

This is a simple yet very tasty lemon cream filled cookie. The Lemon Squares provides a great creamy lemon which is just accented a bit by fe Lemon and JF Biscuit doing most of the buttery goodness cookie heavy lifting.

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About All The Flavors

All the Flavors is a free web app that allows you to mix your own recipes cheaply and accurately.

Best-Ever Banana Bread

There are thousands of banana bread recipes out there&mdashthis is the only one you'll ever need.

What makes this recipe so good?

For starters, we swap in full-fat sour cream (don't even think about reaching for low-fat) instead of milk, which we find gives the banana bread a subtle tangy flavor and richer texture.

Instead of adding two eggs (traditional in most banana breads), we use one whole egg plus one egg yolk, which helps make the banana bread extra moist.

How many bananas do I need for banana bread?

Typically 3, unless your bananas are super small, in which case we recommend 4.

Is there a trick to mashing bananas?

Using a fork will do just fine, especially if your bananas are ripe. But, if you want to go the extra mile for extra smooth texture, mash the bananas in a stand mixer with the whisk attachment or a hand mixer.

My bananas aren't totally ripe&mdashhow do I get them to ripen faster?

Place them in a brown paper bag on the counter to help speed up ripening.

Can I use frozen bananas?

For sure! Just make sure that when you freeze them, you do so in an air tight freezer bag and they are roughly chopped. Also ensure they are fully thawed before baking.

What mix-ins can I add to this recipe?

There was much debate in the test kitchen over what constitutes classic mix-ins. In the end, it came down to team walnuts vs. team chocolate chips. So, like any true diplomat, we added both. That way, you've got the crunchiness of toasted walnuts and the meltiness of the chocolate going on. If you feel strongly either way, omit one and double the other. Or, skip them both for unadulterated banana goodness. We love folding unsweetened coconut flakes, sesame seeds, pecans, sliced almonds, or dried fruit into the batter, too. Aim for 1 cup of mix-ins total.

How long does banana bread last?

Wrapped tightly in foil or plastic wrap, banana bread will last up to 5 days. You can freeze banana bread, too, and it will last up to 3 months in the freezer.

Have you made this recipe? Let us know how you like it in the comments below, and don't forget to leave us a rating!

Low-carb banana bread


  • 2 (7 oz.) 2 (200 g) very ripe banana, cut in smaller pieces very ripe bananas, cut in smaller pieces
  • 6 6 large egg large eggs
  • 6 tbsp 6 tbsp butter melted
  • 2 tsp 2 tsp vanilla extract
  • 3 cups (12 oz.) 700 ml (325 g) almond flour
  • 4 tsp 4 tsp ground cinnamon
  • 2 tsp 2 tsp baking powder
  • 1 &frasl8 tsp 1 &frasl8 tsp salt

Besides being tested by the original recipe creator, this recipe has also been tested and quality approved by our test kitchen.


Instructions are for 20 servings. Please modify as needed.

Some like it sweeter

This banana bread is only slightly sweet due to the natural sugar in the banana. If you prefer sweeter banana bread, you can add up to 1/4 cup of erythritol or low-carb sweetener of choice.

Get creative! You can add more spices to the batter like cardamom and nutmeg, or top the loaf with a few crushed nuts, seeds, or low-carb sugar-free chocolate chips.

How to store banana bread

Banana bread can keep for 1-2 days on the countertop, but we suggest keeping it in the fridge where it will last for up to 1 week in an airtight container. You can also slice and freeze our healthy, low-carb banana bread for a month or more. Take out a slice and heat when you need it!

What is the most common mistake with banana bread?

There are two common mistakes. One is not waiting until the banana is ripe. The riper the banana, the sweeter it is. Since this bread has no sweetener, the bananas must be very ripe and spotty, almost brown.

The second mistake is baking it too long. If you make it too long, the bread can come out dry. Make sure to check the bread every 5 minutes or so after the 30 min mark to see if it's done.

Aren't bananas high in carbs?

Yes, a medium-sized banana does have around 24 grams of carbs, but in this recipe, we have included high protein eggs and almond flour so that only a small amount of banana is included in each portion.