Banana Mango Bread

Get ready to indulge in a burst of tropical flavors with this delectable Banana Mango Lime Flavored Pound Cake recipe! Packed with the sweet and tangy taste of ripe mangoes and zesty limes, this pound cake is a delightful twist on the classic dessert. The combination of moist and ripe bananas, juicy mangoes, and vibrant lime zest creates a symphony of flavors that will transport your taste buds to a sunny paradise. Imagine sinking your teeth into a tender slice of pound cake, where each bite is a perfect balance of sweet, fruity goodness and citrusy freshness. The tropical aroma that fills your kitchen as this cake bakes is simply irresistible. With just a hint of exotic flavors, this delightful treat is sure to become a favorite among your family and friends. If you're looking to add a touch of sunshine to your baking repertoire, this Banana Mango Lime Flavored Pound Cake is a must-try. So, why not grab your apron and mixing bowl and get ready to whip up a slice of paradise with this delightful recipe?

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So moist & flavorful

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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!