I often bake cakes and muffins without processed sugar to reduce our sugar intake. This sugar-free mango loaf cake contains no added sugar—its natural sweetness comes from mango and mashed banana. It’s soft, moist, and a healthier alternative to traditional cakes. So let’s get started!
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Why you should try my recipe
- Great moist texture, not too cakey not too bready.
- Batter is ready in 10 minutes.
- Cooks in only 40 minutes.
- Has no processed sugar, all the sweetness comes from the fruits.
- Perfect for babies and little children.
Ingredients & How-to
To prepare this sugar-free mango loaf cake we are going to need a ripe mango, a ripe banana, all-purpose flour, eggs, vegetable oil, baking powder, baking soda, ground cinnamon and salt.
- I’m using ripe mango and banana for a sweeter and strongest flavor.
- You could use your preferred vegetable oil like coconut oil, avocado oil, light olive oil etc.
For full quantities, check the recipe down below.
01. First, I cut the mango in half, remove the stone, and peel off the skin. I then dice one half into cubes and set it aside. These mango pieces will be added to the batter at the end, enhancing the loaf cake’s texture and boosting its mango flavor.
02. I add the other half of the mango to a food processor with the banana. I blend them until I have a nice thick fruit purée.
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A multifunctional immersion blender that doesn't take much space and can be used for cooking, baking and even frothing milk for coffees.
Buy On Amazon03. I transfer the purée to a bowl and add the eggs, oil and ground cinnamon. If you don’t like or don’t have cinnamon, you could leave it out. I’m using only half a teaspoon to add more aromas to the cake. I mix the wet ingredients well to combine everything.
04. Next, I add the flour, baking powder, baking soda and salt to the bowl. With a spatula, I mix everything until the flour is incorporated. I’m using just a pinch of salt to enhance the flavors.
05. Now it’s time for the mango chunks to go in the batter. I just mix them in with the spatula.
06. Next, I transfer the batter to a loaf tin. I like to put some parchment paper before adding the batter so it’s easier to take out the mango loaf cake when it’s baked without breaking. If you don’t use parchment paper, then make sure you add some oil or butter to the bottom and sides.
I bake the mango loaf cake for around 40 minutes until it has a nice golden brown color. You could use a small knife or a wooden skewer and check if it comes out wet then it might need a few more minutes.
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An aluminum loaf tin that is easy to clean and I use for loaf cakes and brioche.
Buy On AmazonSubstitutions
- You could use half a teaspoon of mixed spice instead of ground cinnamon.
- Instead of all purpose flour, you could use self-rising flour but reduce the baking powder to 1 teaspoon and leave out the salt.
Serving suggestions
We usually have this no sugar mango loaf cake as a snack or for breakfast with some fruits or yogurt on the side. It’s also great lunchboxes or packing for days out.
Storage
If you have any leftovers of the mango loaf cake, then store it in an airtight container at room temperature for 3-4 days or in the fridge for a week. It is also freezable for up to two months, just cut it into slices and place some parchment paper between to defrost as needed.
FAQ
You could microwave the banana for 15 seconds or place it on a baking tray and put it in the oven for half an hour at 150°C/300°F. Let it cool down completely before adding it to the batter.
Mango & banana bread is freezable for up to two months. Cut it into slices and put some parchment paper between the slices so they don't stick together.
If you tried my Sugar-Free Mango Loaf Cake or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
Recipe
Sugar-Free Mango Loaf Cake
This sugar-free mango and banana loaf cake makes a delicious choice for breakfast or a snack. It's soft, moist, and bursting with freshness from the chopped mango bits in every bite. Enjoy!
5.0 from 1 votes
10 slices
10 minutes
Ingredients
- 1 ripe mango
- 1 ripe banana
- 3 eggs
- ¼ cup vegetable oil
- ½ teaspoon ground cinnamon
- 2 cups (260gr) all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- pinch of salt
Instructions
- Peel the mango and remove the stone. Dice half of the mango and set aside.
- Add the other half of the mango to a food processor with the peeled banana. Blend until you have a purée.
- Add the mixture to a bowl. Add the eggs, vegetable oil and cinnamon. Mix until all is well incorporated.
- Add the flour, baking powder, baking soda and salt. Mix until the flour is incorporated.
- Add the mango chunks and gently mix until they are evenly distributed.
- Place the batter into a lined loaf tin. Bake in a preheated oven to 180°C / 350°F for 40 minutes or until golden brown.
Notes
After you remove it from the oven, leave it for 5–10 minutes before removing it from the tin, as it's soft and might break.
Storage
You can store the mango cake in an airtight container for up to 2-3 days or in the fridge for a week.
Nutrition Info (per serving)
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
Julia
Thank you for coming to the comment section. Here you can leave me your feedback with a star rating; readers, like yourself, can find comments helpful when they are considering making one of my recipes. I hope you love this mango loaf cake as much as we do