You can make this with regular sugar or substitute regular white Splenda (not baking blend) for an almost-sugar-free version (allowing for the sugar in the rum).
Tropical BANANA MANGO BREAD
1 ripe banana, peeled & mashed……….............1/4 cup (4 TB) unsalted butter, softened
1/2 cup white sugar or plain white Splenda (not baking blend)
1 medium (or 2 of those really small) ripe Mango ~ peeled & cut into cubes
2 cups flour ………………………………….........2 tsp baking powder
1/2 tsp baking soda (increase to 1 tsp. ONLY if you're using Splenda)
1/4 cup RUM (plain, spiced or coconut)......................2 eggs
1/4 cup milk (any kind ~ I like unsweetened almond milk)
1/2 tsp. nutmeg..................................................1/2 tsp. salt
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Preheat oven to 350. Spray an 8" or 9" loaf pan with non-stick baking spray (containing flour) and set aside. *** Mix together the milk & RUM ~ set aside.
Cream butter and sugar with paddle attachment of electric mixer; add eggs and beat well. Scrape down the sides & paddle; then beat in the baking powder, baking soda, salt and nutmeg.
Scrape down sides & paddle again ~ gradually beat in the banana and mango cubes ~ then turn the mixer to medium and let it beat for about a minutes.
Gradually beat in 1 cup of the flour ~ then gradually beat in the RUM & milk ~ then gradually beat in the rest of the flour. (The reason you're gradually beating in the flour and milk is so that the flour doesn't puff into your face and the milk doesn't splatter back at you!) But, now you can scrape down the sides and the paddle and beat it on medium until it's thoroughly blended (then beat about 10-15 seconds more).
When well blended, spread evenly in your prepared pan. Give the pan a good whack on the counter, to break any air bubbles inside. Bake at 350 for 35-45 minutes ~ but check it after 35 minutes (a toothpick should come out clean ~ I always test inside one of the cracks on top).
Optional GLAZE: Start with about 3/4 cup powdered sugar and a dash of nutmeg, whisking in RUM 1 tsp at a time, until drizzle consistency. For sugar-free glaze: You could just whisk some RUM into a few heaping TB of sugar-free vanilla canned frosting (although you can making sugar-free "powdered sugar" by sifting together 3/4 cup regular white Splenda with 1/4 cup Cornstarch ~ this will keep in your pantry)
NOTE: If you drizzle/spread it on the warm bread, it will be translucent. If you drizzle it on cooled bread, it will be opaque. I always drizzle on HOT bread ~ making sure to get the glaze into all the cracks on top, and down the sides of the bread (to keep the sides moist).
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TIP: If you will be keeping this on the counter and it's hot & humid, add about 1 TB. FRUIT FRESH to the batter (when you add the fruit). This will help keep the fruit from getting moldy quickly. You can find this by the canning supplies, or by the Knox gelatin at the grocery store.