Banana & Mango Bread
Submitted by NiCoLe39
Mashed bananas and fresh mango puree make this tropical quick bread impossibly moist. Studded with golden raisins and walnuts, spiced with cinnamon and nutmeg, this recipe makes two golden loaves.
YIELD
2 loavesPREP
30 minCOOK
60 minREADY
90 minWhat happens when banana bread meets the tropics? This.
Mashed ripe bananas and pureed fresh mango combine into a batter so moist and fragrant it barely needs anything else.
But it gets more: brown sugar for depth, cinnamon and nutmeg for warmth, golden raisins for pockets of sweetness, and chopped walnuts for crunch.
The recipe makes two full loaves, which is a good thing because the first one won’t survive the afternoon.
Kitchen Tips
- Use bananas that are heavily spotted and soft. The riper they are, the sweeter and more flavorful your bread will be.
- Puree the mango until completely smooth. Chunks of mango won’t distribute evenly and leave pockets of wet batter in the loaf.
- Mix the batter only until just combined. Overworking develops the gluten and turns your bread tough and dense instead of tender.
- Let the loaves cool in the pan for 10 minutes before turning out. Pull them too early and they’ll crack and fall apart.
Ingredients
Directions
In a bowl, cream the butter with sugar until fluffy; beat in eggs, one at a time, until incorporated. In another bowl, combine self-raising flour with salt, cinnamon and nutmeg. Combine mashed bananas with mango puree.
Mix the dry ingredients and banana mixture, alternately, into the creamed mixture until batter is just combined; fold in raisins and nuts. Pour batter into 2 greased 8½ by 8½ inch loaf pans. Bake at 350℉ (180℃) for 50 to 60 minutes or until cake tester inserted in the centre tests done. Leave in pan for 10 minutes; remove form loaf pans and let cool on racks.
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