Banana Mango Bread
Overripe bananas are very good for our health. They are also excellent source of flavors for banana cake, poundcake, or bread. Save dark bananas and freeze. Thaw prior using. To blacken yellow bananas, throw in a 300°F oven for 40 minutes. For this recipe, I used a large pate terrine mold. Look it up at Shop Page. Otherwise, two regular loaf pans can be used in place. Grease and line mold with parchment paper.
Squeeze out flesh from the thawed bananas. Remove excess water and mix lime juice using an immersion blender.
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; cool.
Toss walnuts and chocolate chips first. The add mango mixture. Flour prevents nuts and fruits from sinking to the bottom of the cake during baking.
Sift flour, baking powder and soda together; set aside. Cream softened butter with salt and sugar. Add eggs gradually and mix until smooth and fluffy. Add 10% of the sifted powder into the butter-sugar-egg mixture on low speed. Add banana puree, then remaining powders. Transfer cake batter into a large pastry bowl, and fold in the nut-fruit mixture. Fill up prepared mold and bake. Cake batter can be refrigerated for up to 5 days.
Mix lime juice and powdered sugar. Glaze should have the honey consistency.
Bake banana bread at 350ºF/180ºC for about an hour. Insert a thin knife blade or a wooden skewer into the center of the cake, it should come out clean. Glaze immediately, and pop up in oven for 60 seconds to set. Remove from the oven, and let stand for 15 minutes prior un-molding. Cool banana mango bread to room temperature and chill overnight. It can be stored for up to 5 days, or frozen for up to 3 months. Enjoy!