Want to go nutty with this yummy Banana, Mango and Nut Bread? Then let me introduce you to my version of boring old banana bread. (Not that I’m cheating on my other banana bread recipes… shhh.) Go for it and try out this version. It’s very easy, especially if you have a Bread Maker. But don’t worry, if you don’t have one, I’ll give baking instructions for baking other ways.
It is still summer in Florida and Mango season is still in full force. If you are a Mango lover like myself, you would freak out with this recipe. Everyone in my family gobbled it up before I had a chance to send some to Granddaughter in DC. I guess she will just have to wait for the next batch.
Hope you too enjoy it.
It’s very important to have all the ingredients at room temperature.
2 ½ cups All-Purpose Flour
1 Full egg plus 3 egg whites
1 Large ripe banana.
½ ripe medium or large size mango. Preferably, Kent or similar kind which has juicy pulp and not threads in the pulp. Skin it and cut into tinny pieces and keep aside.
½ cup chopped unsalted walnuts and roasted, salted cashew nuts together.
1 cup brown/ cane / white sugar.
1/3 cup melted butter/margarine/canola oil.
1 tsp. Baking Powder.
1 tsp. Salt.
½ tsp. Baking Soda.
2 tbsp. milk or water.
1 tsp. Vanilla essence.
1 tsp. Orange essence.
Instructions for Bread Maker:-
Mix all the dry ingredients together with a fork.
Add the remaining ingredients in the order given below to the Bread Maker.
Plug in the Bread Maker. It will show OOO setting. Now add
Melted butter or margarine or Canola oil
Milk or water
Vanilla and orange essence.
Select Basic setting and press start. Allow to mix for 1 minute.
While it is still getting mixed, add all the dry mixture gradually, 2-3 table spoons at a time until all the mixture is over. Let it mix for another 1-2 minutes. Add the mango pieces to the mixture while it is mixing for another few seconds. Press stop. With rubber spatula, scrape the sides all around the bread pan and select Bake. Then select dark and set the timer for 1½ hr.
When the timer goes on and the signal shows 000, press stop. Test if it’s done with the baking pin or if you don’t have it then insert a sharp thin knife in the middle of the bread and immediately pull it out. If the pin or the knife comes out sticky then the bread still needs more time to bake. So again Select Bake, light baking and the timer for another 10-15 minutes. Recheck if it’s done. Press stop and leave the done bread in the open pan for 5 minutes. Take it out of the pan following the Bread Maker’s instructions and leave it on the rack for cooling for 5 minutes. Cut and enjoy warm or cold as you like.
Instructions for regular oven:-
Set the oven to 350 degree.
Have a square or round 1½ lb. baking pan greased and lined up with a butter paper, ready to bake. I also like to bake the bread in smaller loaf pans. It makes it easier to store and share… plus I like to think it creates some sense of portion control, but maybe that is only in my mind. No one else in family seems to care that I hid my loaf of banana mango bread under the last cupboard in the kitchen, behind a large bowl…. (I’m only half kidding).
Mix all the dry ingredients with a fork in a suitable bowl. In a bigger suitable bowl put the mashed banana and the rest of the liquid ingredients and mix it well with a hand held beater. Add gradually 2-3 tbsp. of the dry mixture at a time and keep mixing until the mixture is over. Add the mango pieces and mix them lightly. Pour the entire mixture into the prepared Baking pan and let it settle evenly for 2-3 minutes. Put it in the prepared oven on the middle rack and set the timer for 50 minutes. Check if it’s done as mentioned above. When done let it cool in the pan for 5 minutes. Take it out and put it on the rack for 5 minutes. Cut and enjoy warm or cold as you like