This Strawberry Mango Banana Bread is packed with juicy fruit and is bursting with flavour. Sweetened only with fruit, it is a delicious snack for kids and babies.
Strawberries and Mangoes are so cheap in Australia at the moment and we have been buying them in bulk. Although our favourite way to enjoy them is in their natural state, I have also been using them in various baked goods such as this Strawberry Mango Banana Bread. The bread is deliciously moist, sweet and seriously addictive.
I've tried this Strawberry Mango Banana Bread on a few taste testers and they all couldn't believe that the bread contained no refined sugar or sweeteners. The delicious sweetness comes only from the fruit and I used a couple of tricks to enhance that natural sweetness.
1) I always use over ripe bananas. As bananas ripen their starches break down into sugar making them taste sweeter.
2) I roast the strawberries and mango before adding them to the cake. Doing this removes some of the moisture and in turn the natural sweetness is enhanced.
Before adding the strawberry and mango to the batter I like to coat the fruit in around 1 tablespoon of the dry ingredient mixture. This coating of flour absorbs some of the liquid released by the fruit as it bakes and keeps the fruit in place until the crumb has set. This means the fruit is more evenly distributed throughout the bread and therefore each bite of the bread is equally delicious.
One loaf yields around nine generous slices. When serving to my kids I wouldn't normally give a whole slice in one sitting. I usually cut the slices into bite-size quarters and serve a couple of pieces at a time or add one or two pieces to the lunch box.
Strawberry Mango Banana Bread freezes really well. I usually cut into bite size pieces and freeze on a baking tray until frozen. I then transfer the pieces to a zip lock bag and take out individual bits as needed.
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Healthy Strawberry Mango Banana Bread
Ingredients
- 200g strawberries, topped and quartered (larger strawberries cut into eighths) (see picture)
- 1 mango, cut into small chunks (see picture)
- 60g (â…“ cup) Butter, melted and cooled slightly
- 2 eggs
- 2 medium (around 250g) Bananas, mashed
- 60g (¼ cup) greek yoghurt
- 60ml (¼ cup) milk
- 240g (2 cups) wholemeal flour
- 1 teaspoon baking powder
- ½ tsp baking soda
- ¼ tsp salt
Instructions
- Preheat oven to 175C / 350F. Line a baking tray with baking paper / silicon baking mat and grease a 9 x 5 loaf tin with butter.
- Evenly spread the strawberries and mangoes onto the prepared baking tray. Bake in the oven for 15 mins, or until juicy and soft. Remove from the oven and allow to cool.
- In a mixing bowl add the butter, eggs, banana yogurt and milk. Mix until combined and no lumps of yoghurt remain.
- In a separate mixing bowl add the flour, baking powder, baking soda and salt and stir until combined.
- Add the strawberries and mango to a bowl and use approx 1 -2 tablespoon of the dry mixture to coat the fruit.
- Mix the wet with the dry until combined and then gently fold in the strawberries and mango.
- Pour the batter into the prepared loaf tin. Bake for approx 50 mins (until a toothpick inserted into the centre comes out clean.)
- Cool in the tin for 10 mins before transferring to a wire rack.
Mamta Dabral says
I am a fan of your blog. You are awesome.
I quick question- is whole meal flour same as wholewheat flour? 'can we use any other flour?
Amy says
Thank you, Mamta. Yes it is the same and you can switch is with plain (all purpose) flour. 🙂
Michelle says
Can I use a oatmeal mixture that's been processed in the food processor instead of the flour?
Amy says
Hi Michelle, without trying I really can't say - sorry.
Sarah R says
How do you bake the mango and strawberry?
Amy says
Hi Sarah, All information is given in the recipe card (at the bottom of the page). There is a "Jump to Recipe" button at the top of the page you can use. Hope you enjoy this recipe 🙂
Joanne says
Can you use self raising whole meal flour?
Amy says
Hi Joanne, I have tested but I'm sure it would work great. Just skip the baking powder/soda. Amy
Natalia says
This cake was barely sweet, despite putting in overripened bananas and a very ripe mango ad suggested. Needed longer than 50 minutes and came out mushy on the inside, flat and uneatable. This recepie needs to be reviewed to allow for additional sweetness to be added as fruits per se aren't sufficient. Will not cook this again.
Amy says
Hi Natalia, sorry you didn't enjoy this recipe. This is developed with babies/toddlers in mind (hence the no added sugar). I can't understand why the texture would be wrong. Did you bake the mango/strawberries before adding to the mixture? Did you use cup or g measurements? What type of flour did you use and where are you from?
MJ says
I used chia eggs and I was skeptical because the batter was very thick but it turned out well and the bread is yummy. I used frozen fruits and a LF yoghurt. Thanks for the recipe!
Amy says
Thanks for taking the time to comment, MJ. I'm glad you liked it and it is good to know it worked with the chia eggs 🙂
Big fan says
This was so delicious and easy!
Amy says
Thank you for the 5 stars 🙂 Glad you liked it!
shirley kang says
going to make this for my baby, what can be used instead of yogurt? or can i omit that ingredient? thanks!
Amy says
Hi Shirley, you could try replacing with milk or oil. However, I can't guarantee the outcome without trying .
shirley kang says
Successfully made a gluten free & dairy free version for my baby, subs a few ingredients, used 1/3 cup olive oil, 1/2 cup soy milk, 1 cup gf flour & 1 cup oat flour. Moist, light and fluffy. Thanks for the recipe!
Abby says
I’m so impressed with this recipe! It was fast & easy to whip up with what I had on hand, and baking the fruit pieces for 15 minutes gave them such a nice taste. The texture is dense & moist, and the sweetness level is perfect for me & my family. I used olive oil instead of butter & tossed in a heaping teaspoon of ginger, which I think compliments the mango & strawberry perfectly. I’m on a healthy baking kick during quarantine, but I can imagine making this throughout the summer to use all the strawberries we keep buying & to hold the evening ice cream cravings at bay. Cheers!
Amy says
Hi Abby, I'm so happy you enjoyed the recipe. I'll have to try adding ginger next time, it sounds delicious 🙂
Elisa says
Absolutely loved this recipe! A few times didn’t raise properly but the taste is unbelievable! Thank you for giving us an alternative to sweet cakes!
Amy says
Thanks Elisa, glad you enjoyed it 🙂
Abbi says
I ended up making this recipe twice this week! It is so scrumptious! I took it to a friend's house tonight and we munched on it all evening. I love this blog!
Amy says
Thanks Abbi, you have been cooking up a storm! So happy you like this recipe and the blog 🙂
Abbi says
My best friend and I make this every week. My family doesn't buy mangoes though, so about how much do the mango chunks weigh? Thanks!
Amy says
Hi Abbi, they probably weigh around 100g but I can't say for sure. It isn't mango season here so I can't even check for you. You can miss the mango out from the recipe and add a few extra strawberries instead. 🙂