Mango Spice Banana Bread

Mango Spice Banana Bread

Necessity was again the mother of invention when it came to this new version of Banana Bread. I'm not sure why Spouse keeps buying so many bananas when they never seem to all get eaten before they start to get over ripe. This time a sweet, very ripe mango shared the bottom of the fruit bowl with the bananas. First, I figured I'd make spice muffins with the mango and banana bread with the bananas but then it occurred to me, "Why not combine the two?" The result was really delicious and well worth trying.

Make sure you dice the mango quite small (under 1/2 inch), especially of it is very ripe, to make sure the mango pieces stay evenly distributed in the batter. This is my new favorite banana bread. These flavors really do go together exceptionally well.

Mango Spice Banana Bread

Recipe by Barry C. Parsons

A different mango and spice twist on a traditional banana bread. A great addition to packed lunches or as an afternoon snack. Makes a terrific bake sale contribution too.

Prep time: Approximately 20 minutes

Cook time: 45 minutes
Total time: Apprroximately 1 hour 15 miutes
Yield: 1 large or 2 small loaves
Ingredients

• 1/2 cup white sugar
• 1/2 cup brown sugar
• ½ cup vegetable oil vegetable oil
• 2 eggs, beaten
• 3 medium ripe bananas, mashed
• 2 cups flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon
• 2 tsp powdered ginger
• 1/4 cup orange juice
• 1 tsp orange zest, finely minced
• 1 large ripe mango, diced small

Directions

1. Preheat oven to 350 degrees F.
2. Beat sugar and oil in a bowl. Add eggs, mashed banana and orange zest.
3. Sift together dry ingredients and fold into banana mixture alternately with orange juice.
4. Fold in diced mango.
5. Pour batter into 1 large or two small greased loaf pans and sprinkle the tops with turbinado sugar if desired for a little extra crunch.
6. Bake for 45 minutes to an hour depending upon pan size. A toothpick inserted in the center which comes out clean is the best indicator that the loaf is fully baked. 

Strawberry Banana Bread

Strawberry Banana Bread

Strawberry and banana bread ? Why not, it's a great combination in smoothies so it's bound to be good in banana bread too. I had both overripe bananas and strawberries on hand that needed to be used quickly so it was worth a try and it turned out deliciously. I think the recipe would also work well baked as muffins if you prefer. I like decorating the top with extra strawberry slices and a sprinkle of coarse turbinado sugar for an extra crunchy top crust but both are optional of course for a completely uncomplicated version that may become the new lunchbox favorite at your house.

Makes one large or two small loaves.

• 1 cup white sugar
• 1/2 cup vegetable oil
• 2 eggs, beaten
• 3 medium bananas. mashed
• 2 cups flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 cup orange juice
• 1 cup strawberries, chopped small (I cut larger strawberries into about 8 pieces)

Preheat oven to 350 degrees F. Grease 2 small disposable aluminum loaf pans or one large regular loaf pan and line with parchment paper.

Beat sugar and oil in a bowl. Add eggs and mashed banana.

Sift together dry ingredients and fold into banana mixture alternately with orange juice.

Fold in strawberries. 

Pour batter into 1 large or two small greased and parchment lined loaf pans. 

Place thinly sliced strawberries on top for decoration if you prefer and sprinkle with a little coarse sugar. I used turbinado sugar but the strawberries and sugar on top are completely optional.

Bake for 45 minutes to an hour depending upon pan size. A toothpick inserted in the center which comes out clean is the best indicator that the loaf is fully baked. 

Cool in the pan for 10-15 minutes before removing to a wire rack to cool completely.