This easy Mango Banana Bread consists of two popular fruits in the tropics: mangoes and bananas. Mangoes are in season in the spring here in America, at about the same time they are harvested in the Philippines, where April-May are considered summer over there. I added cubed mangoes to a bowl of mashed, over ripened bananas and the rest of the baking ingredients. The result was this beautiful loaf which we enjoyed for dessert or merienda, the Filipino afternoon snack. The best thing about this recipe was that you don't need a cake mixer, just mix everything by hand with a wooden spoon. This is an Asian In America recipe. Serves 4.
Servings: 4 people
- 1 cup mashed ripe bananas about 3 to 4 large pieces overripe bananas,
- 1/2 cup unsalted butter 1 stick, softened at room temperature
- 1 1/2 cups granulated sugar
- 2 whole s eggs
- 2 cups all-purpose flour sifted
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 3/4 cup sour cream
- 1 teaspoon organic vanilla extract
- 2 whole fresh, ripe mangoes peeled, pitted, cut in 1/2-inch cubes
Preheat oven to 350F degrees. Grease a loaf pan measuring 5 x 9 inches and line the bottom with parchment paper to fit the size of the pan.
Mash overripe bananas in a large mixing bowl.
To the same bowl, add the butter, sugar, eggs, flour, baking powder, salt, sour cream and vanilla extract. Mix well with a large wooden spoon till all ingredients are incorporated.
Gently fold in the mango cubes to the batter.
Pour the batter into the pre-greased loaf pan.
Bake at 350 F for 45 to 50 minutes. Test for doneness by pricking the middle of the loaf with the tip of a sharp knife. If knife comes clean, the mango banana bread is done.
Remove from oven and let it cool on the counter. Slice and serve warm or chilled.
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Serving: 1g | Calories: 805kcal | Carbohydrates: 124g | Protein: 8g | Fat: 32g | Saturated Fat: 20g | Cholesterol: 83mg | Sodium: 331mg | Potassium: 229mg | Fiber: 2g | Sugar: 76g | Vitamin A: 980IU | Vitamin C: 0.4mg | Calcium: 107mg | Iron: 3.1mg