Purpose: This study was intended to evaluate the proximate, vitamin and mineral composition of bread produced from wheat, banana and mango flour blends. Methodology: Bread samples were produced using different proportions of composite flour formulated from wheat, banana and mango. The flour blends were used to bake 7 bread samples which includes; Sample A (100% wheat flour), Sample B (90% wheat and 10% banana flour blend) Sample C (90% wheat and 10% mango flour blend) Sample D (80% wheat, 15% banana and 5% mango flour blend) Sample E (80% wheat, 15% mango and 5%banana flour blend) Sample F (70% wheat, 20% banana and 10% mango flour blend) Sample G (70% wheat, 20% mango and 10% banana flour blend). The bread samples subjected to proximate, vitamin and mineral composition analysis using standard methods. Results: The proximate composition were obtained as follows; moisture (38.05-39.83%), ash (0.50-1.02%), fibre (0.30-1.05%), fat (1.01-2.50%), protein (10.53-13.01%), and carbohydrate (43.12-48.86 %). Vitamin analysis obtained the following rang of values; Vitamin A (0.22-0.52mg/100g), Vitamin B1 (0.32-0.37mg/100g.), Vitamin B2 (5.11-11.97mg/100g), Vitamin B3(4.67-5.65mg/100g), Vitamin B6(0.23-0.48mg/100g), Vitamin C (0.06- 3.20mg/100g). Mineral composition was as follows; Potassium (44.75-98.06mg/100g), Calcium (18.84- 37.13mg/100g), Sodium (4.91- 9.40 mg/100 g), Magnesium (6.11- 9.12mg/100g), Phosphorus (9.18- 17.93mg/100g) and Iron (0.55- 1.25mg/100).