Banana Mango Bread
Servings: 16
Calories: 200kcal
Cost: $16
So moist & flavorful
Equipment
- 2 Loaf pans
- 1 Stand mixer
- 1 Frying pan
- 1 Immersion blender
- 1 Large bowl
- 1 Rubber spatula
- 1 Sieve
- 5 deli containers
Ingredients
Banana Lime Mixture
- 525 g Overripe bananas*
- 20 g Lime juice
Mango Mixture
- 500 g Mango cubed
- 20 g Butter
- 20 g Brown sugar
- 2 ea. Lemon zest
- 15 g Lime juice
Nut-Fruit Mixture
- 200 g Walnuts crushed
- 220 g Milk chocolate chips/disks
- 30 g Flour
- 560 g Mango mixture chilled
Batter
- 270 g Butter softened
- 3 g Salt
- 200 g Sugar
- 4 ea. Eggs beaten
- 545 g Banana puree
- 525 g Pastry flour sifted
- 3 g Baking soda sifted
- 20 g Baking powder sifted
Lime Glaze
- 30 g Lime juice
- 180 g Powdered sugar sifted
Instructions
About Bananas
- *Overripe bananas are not only a great option for your health, but they also serve as a fantastic ingredient to add flavor to various baked goods like banana cake, poundcake, or bread. Instead of discarding those dark bananas, you can actually save them by freezing and then thawing them before use. If you have yellow bananas that you want to ripen quickly, simply pop them in a 300°F oven for about 40 minutes to blacken them up. For this particular recipe, I decided to use a large pate terrine mold. If you're interested in acquiring one for yourself, you can find it online. However, if you don't have this specific mold, you can always opt for two regular loaf pans instead. Just make sure to grease and line the mold with parchment paper before pouring in your batter.
Banana Lime Mixture
- Squeeze out flesh from the thawed bananas. Remove unwanted water. Add lime juice and mix using an immersion blender.
Mango Mixture
- Peel and cut mango into cubes. In a hot pan, sauté mango cubes along with butter and brown sugar for about 8 minutes. Transfer onto a plate, add lime juice and zest. Set aside.
Nut-Fruit Mixture
- Toss together walnuts chocolate chips – add the chilled mango mixture and flour. Flour prevents nuts and fruits from sinking to the bottom of the cake during baking.
Cake Batter
- Combine and sift powders together; set aside. In the stand mixer fitted with the paddle attachment, mix softened butter with salt and sugar. Add eggs gradually and continue to mix on medium-high until smooth and fluffy. Add about 20 percent of the sifted powders into the butter-sugar-egg mixture. Mix on low to combine. Add banana puree, then the remaining sifted powders. Transfer cake batter into a large pastry bowl, and fold in the nut-fruit mixture. Fill up prepared mold. Cake batter in mold can be refrigerated for up to 3 days.
Lime Glaze
- Mix lime juice and powdered sugar; set aside.
Baking
- Preheat fan oven to 345ºF/175ºC. Bake banana mango bread an hour. Insert a thin knife blade or a wooden skewer into the center of the cake, it should come out clean. Glaze pound cake immediately, and pop up in oven for a minute allowing the glaze to set. Remove cake from the oven, and let stand for 15 minutes before un-molding. Allow banana mango bread to cool off, and refrigerate overnight. Slice out and wrap each in plastic wrap. Enjoy!
Storage
- Wrapped in cling banana mango bread slices can be stored a few days in the refrigerator or kept frozen for up to 3 months.
Nutrition
Serving: 100g | Calories: 200kcal
