Mango-Banana Bread

My Hawaiian family got me every type of fruit bread you can think of while I was in Maui. I fell in love with all of them, and now that summer is here I decided to take a shot at this bread recipe. So here is my first attempt at mango- banana bread!



Step: 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.

Step: 2

Take about 1/4 of the chopped mango and puree in a food processor or blender until it is the same consistency as mashed bananas; it should yield about 1/2 cup pureed mango. Reserve remaining chopped mango.

Step: 3

Sift flour, baking soda, cinnamon, salt, and pumpkin pie spice together in a large bowl.

Step: 4

Combine butter, white sugar, and brown sugar in a small bowl until blended; mix in eggs and vanilla extract. Fold into the dry ingredients until just combined. Fold in chopped mango, pureed mango, banana, coconut, and walnuts. Let sit for 10 to 15 minutes. Pour into the prepared loaf pan.

Step: 5

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 65 minutes.


Per Serving: 357 calories; protein 4.9g; carbohydrates 43.4g; fat 19.1g; cholesterol 77mg; sodium 332.8mg.

The quality of the flour can make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal bread , which not always rise as well as clear bread.

To make this in a dough , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then clear it off the next day.

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