Mango Banana Cake
Treat your taste buds to the tropical sweetness of this Mango Banana Cake—a moist, fluffy dessert that’s bursting with the natural flavors of ripe bananas and juicy mangoes. Perfectly balanced with a touch of brown sugar for caramel notes and a light vanilla aroma, this easy-to-make cake is a summer-inspired delight. The recipe’s key feature is the marriage of banana’s creamy richness with mango’s fruity brightness, creating a unique pairing that shines in every bite. Ideal for family gatherings or a casual afternoon treat, this cake is ready in just over an hour and can be garnished with a dusting of powdered sugar for a bakery-fresh finish. Don’t forget to pair it with a warm cup of tea or coffee for the ultimate indulgence!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.75 cups Granulated sugar
- 0.5 cups Brown sugar
- 2 large Ripe bananas (mashed)
- 1 cup Ripe mango (pureed)
- 0.5 cups Vegetable oil
- 1 teaspoons Vanilla extract
- 2 large Eggs
- 1 tablespoon Butter (for greasing)
- 2 tablespoons Powdered sugar (for garnish, optional)
Instructions
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and line the bottom with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, combine granulated sugar, brown sugar, mashed bananas, mango puree, vegetable oil, and vanilla extract. Whisk until smooth.
Add the eggs, one at a time, to the wet mixture, whisking well after each addition.
Gradually fold the dry ingredients into the wet mixture using a spatula. Mix until just combined; avoid overmixing.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Dust the top of the cake with powdered sugar (optional) before serving.
Slice and enjoy your Mango Banana Cake with a cup of tea or coffee!
Nutrition Facts
Calories |
3556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.4 g | 166% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 403 mg | 134% | |
| Sodium | 2460 mg | 107% | |
| Total Carbohydrate | 573.2 g | 208% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 350.5 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 247 mg | 19% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2046 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
