Are you tired of eating plain banana bread? Why not add some tropical flavor to your favorite recipe by making banana mango bread! This delicious treat combines the sweetness of ripe bananas with the tropical tang of juicy mangoes. The texture is moist and tender, making it an ideal breakfast or dessert option.
Prep Time
Preparation for this recipe takes about 20 minutes.
Cook Time
The cook time for this banana mango bread is approximately 1 hour.
Ingredients
- 2 ripe bananas (mashed) - 1 ripe mango (peeled and chopped) - 2 cups all-purpose flour - 1 tsp baking soda - 1/2 tsp salt - 1/2 cup unsalted butter (softened) - 1 cup granulated sugar - 2 large eggs - 1 tsp vanilla extract - 1/2 cup buttermilk
Equipment
- Mixing bowl - Measuring cups and spoons - Loaf pan - Electric mixer - Spatula
Method
1. Preheat your oven to 350°F (180°C). 2. Grease a 9x5 inch loaf pan with cooking spray or butter. 3. In a mixing bowl, whisk together the flour, baking soda, and salt. 4. In another mixing bowl, beat the butter and sugar together until light and fluffy. 5. Add in the eggs, one at a time, and mix well. 6. Stir in the mashed bananas and chopped mango until fully combined. 7. Gradually mix in the flour mixture and buttermilk, alternating between the two until the batter is smooth. 8. Pour the batter into the prepared loaf pan and bake for 1 hour, or until a toothpick inserted into the center comes out clean. 9. Let the bread cool in the pan for 10 minutes before removing it and placing it on a wire rack to cool completely.
Notes
- If you don't have buttermilk, you can make a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. - For added crunch, you can sprinkle chopped nuts on top of the batter before baking.
Yes, you can use frozen mango instead of fresh. Just make sure to thaw it and drain any excess liquid before using.
Can I make this recipe gluten-free?
Yes, you can use gluten-free flour instead of all-purpose flour.
How long does this banana mango bread last?
This bread can be stored at room temperature for up to 3 days, or in the refrigerator for up to a week.
Recipe Tips
- Make sure your bananas are ripe and sweet for the best flavor. - Don't overmix the batter or the bread will be tough. - If the top of the bread is browning too quickly, cover it with aluminum foil halfway through baking. - Serve the bread warm with a scoop of vanilla ice cream for a decadent dessert.
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