This is a delicious variation of traditional banana bread. It's a real yummy combination of crunch and 'ooey gooey' taste. As it's low fat, you'll never go back to traditional banana bread again!
If you have time soak the mango in a little lemon juice and sugar overnight.
I made this last night. It took nearly 3 hours to bake. I think it might be because I used a silicone loaf pan. After 1 hour in the oven, the loaf had a crust but seemed to be squishy on the inside. I ended up baking it a further 30 minutes, inverting onto a rack (still slightly squishy) and baking a further 50 minutes to form a nice crust. I used 1/2 cup mixture walnuts and chopped macadamias and 1/3 cup raisins. Amazing taste and beautiful texture in the end. Will try again using a non-stick steel pan. - 12 Jan 2012