Banana Bread with Fresh Mango
Recently I not only bought too many bananas and then, as they got brown spots and no one would eat them I had to think about using for banana bread, I also bought too many mangoes. I mixed some with chicken for salad and for smoothies and ice cream and so on.
But there were still some left.
So I baked a banana bread WITH mango.
It was tender, moist, sweet and absolutely perfect with a smoothie. But you can have some with coffee or tea.
If you have leftover fruit, and even if you don’t try this one:
Banana Bread with Fresh Mango
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
1/2 cup vegetable oil
2 large eggs
3 medium very ripe bananas
1/4 cup coconut milk, almond milk or other milk
1 teaspoon vanilla extract
1 cup chopped fresh mango
Preheat the oven to 350 degrees. Grease a 9”´5”´3” loaf pan. Mix the flour, baking soda, baking powder and salt into a bowl and set it aside. Beat the sugar and vegetable oil with a handheld or electric mixer set at medium speed for 1-2 minutes or until the mixture is well blended. Add the eggs one at a time, beating after each addition. Mash the bananas and add them to the sugar mixture. Beat thoroughly until the ingredients are well blended. Add the flour mixture, stirring only enough to moisten the dry ingredients and blend them in. Gently stir in the milk, vanilla extract and mango. Pour the batter into the prepared pan. Bake for 50-60 minutes or until a cake tester inserted into the center comes out clean. Cool the bread in the pan 15 minutes. Remove the bread from the pan and let it cool on a cake rack.