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Mango-Banana Bread

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There is something about mangoes that bring me back to happy moments of my life. This is why I baked a Mango-Banana Bread. Mangoes are the national fruit of the Philippines. In my childhood home back in Tarlac, we had mango trees in our backyard and in our farm. I spent the summers of my youth making mango jam with my mom – which was the subject of my two-time award-winning essay “A Hundred Mangoes in A Bottle” a few years ago. When I married my husband, I was happy to find out his parents had a mango orchard, too and we reveled in the four varieties of mangoes from their farm every season.

Now that I live in America, I yearn for mangoes even more. Typically, they are in season from spring in April to mid-summer in July. The mangoes we find in Asian markets or nearby groceries are grown in Florida or come from Central America. Though the variety, texture and sweetness are not exactly the same as what I love in mangoes from the Philippines, this is still my favorite fruit. Every year, I anticipate slicing a mango, inhaling the sweet, tropical aroma and relishing the juicy, succulent, bright orange silky slivers.

I have had this old family recipe of banana bread in my notebook for a while. It’s been passed around among my family and friends so often that I cannot recall who gave it to me. But here it is. I’ve baked the basic banana bread recipe since forever. It has become so ordinary to me that I haven’t shared it with you here on the blog yet. This is a recipe I trust and I’ve relied on for potlucks, gifts to friends, holiday presents or just because the bananas are overripe and I don’t want to toss them away.

I added mangoes because, hey, why not? Both the mangoes and the bananas were ripe and ready to be baked. The amazing aromas from both fruits yielded a sugary, tropical scent around the house. And now, as I helped myself to a warm slice with a side of ube- purple yam ice cream, and with my favorite soft, mellow music playing in the background, I’m going to sit back and go over a drawer full of old photos from years and years of family events. This will surely lead to reminiscing and remembering. After all, it is the “happy” in a day that keeps us going. Happy Spring, folks!



Mango-Banana Bread

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
, 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.
Cook Time50 minutes
Total Time50 minutes
Course: Breakfast, Brunch, Dessert, Merienda, Snack
Cuisine: American, Asian, Filipino
Keyword: Filipino Mango Banana Bread Loaf
Servings: 4 people
Calories: 805kcal
Author: Asian in America - Elizabeth Ann Quirino


  • Large Loaf Pan


  • 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

Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.

Did you like this recipe? I have more classic recipes inspired by my late mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.

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  1. I hear you Betty Ann about loving mangoes. I’m sure the mangoes we buy here aren’t the same as what you can buy in the Phillipines. I hope one day to taste them. Your recipe looks great.

    1. Thanks, Kim. Yes, our Philippine mangoes and those grown in Asia are far more superior in taste, texture and color than what we have available in America. But I’ll take mangoes any day, anytime. Even if they’re not at par with what I’m used to, I still have many recipe ideas for mangoes. 🙂

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