A nutritious start for those back-to-school mornings: Whole Wheat Mango Bread with pecans, protein powder, wheat bran and oh-so-much mango goodness.
We are a T-minus 9 days and counting until school starts in our house. E-gads! What happened to summer? I feel like we didn’t swim enough, we didn’t go to the beach enough, we certainly didn’t go on our annual road trip, and I certainly didn’t get much work accomplished!
I am always trying to come up with different foods to get my kids excited about eating healthy. I have come to realize that the best way to get them to eat the nutritious stuff is to hide it in something fun.
And that is where this delicious mango bread comes in.
Why this recipe is so awesome
My kids love mangoes. And with each one-cup serving of mango giving them 100% of their daily vitamin C, 35% of their daily vitamin A and 12% of their daily fiber, all with 100 calories – there’s no reason to say no to a mango.
Normally, my kids will eat mangos straight up. Their favorite method is cut in a flower. But I had a box of mangos and when they ripen all at once, then they go into smoothies, or in this whole wheat mango bread.
Made with super sweet mangoes, whole wheat flour, wheat bran, protein powder and pecans, your young student will start their day right with whole grain goodness, protein, vitamins and antioxidants.
Again, it tastes so good, they won’t care about the good stuff packed inside.
Ingredients you need
- Butter: When I bake, I always use unsalted butter. If you want to use oil, substitute with ¼ cup extra virgin olive oil.
- Protein power: You can use any type of protein powder for this recipe. I used whey protein that was vanilla flavored. You can also use a powder that is unflavored.
- Mango: This recipe calls for one over-ripe mango or about 1 cup or mango purée.
- Sour cream: Whole fat sour cream helps keep this bread moist. You can also use plain Greek yogurt.
- Eggs: Large eggs are used in this recipe.
- Pecans: You can skip the nuts or use walnuts instead.
- Pantry staples: brown sugar, whole wheat flour, wheat bran, baking soda, salt, ground cinnamon
1. Using a stand mixer or a hand mixer, cream together butter and brown sugar. Mix in eggs until well blended.
2. In a separate medium-sized bowl, whisk together flour, protein powder, wheat bran, baking soda, salt and cinnamon.
3. In batches, whisk dry ingredients into the wet, making sure everything is evenly distributed.
4. In a small bowl, whisk together mango and sour cream.
5. Mix mango mixture into the rest of the batter until just combined.
6. Fold in pecans.
7. Apply non-stick spray to a 9″ x 5″ loaf pan and line the bottom with parchment paper. Pour batter into the prepared pan and bake at 350ºF until a toothpick inserted into the center of the bread comes out clean, about 50-60 minutes. If you want, top with a tablespoon or two of chopped pecans.
8. Let bread rest in the pan for 10 minutes, then turn out onto a cooling rack to cool completely, about an hour before enjoying!
Recipe tips and FAQs
Whole wheat quick breads tend to be dry compared to their white flour counterparts. But the mango purée and sour cream in this recipe keeps it moist.
If you want to make these into muffins, the same recipe makes about 12 muffins or about 36 mini muffins.
- ⅓ cup butter, unsalted
- ½ cup brown sugar, light or dark
- 2 large eggs
- 1 cup whole wheat flour
- ¼ cup protein powder, vanilla or unflavored
- 2 TBS wheat bran
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- 1 over ripe mango, about 1 cup
- ½ cup sour cream
- ½ cup chopped pecans
- Preheat oven to 350ºF.
- Apply non-stick spray to a 9" x 5" loaf pan and line the bottom with parchment paper.
- Using a stand mixer or a hand mixer, cream together butter and brown sugar.
- Mix in eggs until well blended.
- In a separate medium-sized bowl, whisk together flour, protein powder, wheat bran, baking soda, salt and cinnamon.
- In batches, whisk dry ingredients into the wet, making sure everything is evenly distributed.
- In a small bowl, whisk together mango and sour cream.
- Mix mango mixture into the rest of the batter until just combined.
- Fold in pecans.
- Pour batter into the prepared pan and bake until a toothpick inserted into the center of the bread comes out clean, about 50-60 minutes.
- Let bread rest in the pan for 10 minutes, then turn out onto a cooling rack to cool completely, about an hour.
Serving Suggestions: Garnish top of bread with 2 TBS of chopped pecans or old-fashion oats.
Amount Per Serving: Calories: 187Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 50mgSodium: 320mgCarbohydrates: 18gFiber: 2gSugar: 10gProtein: 5g
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