I have a confession to make: Joy the Baker has been a major inspiration for me as a blogger and baker. If you’re into baking and food and whatnot and haven’t yet visited Joy’s blog, you seriously need to. In addition to great recipes, she adds little life stories that make them fun to read and styles them up with some awesome photography.
One fateful day, I saw this Mango Banana Bread recipe on her site and I decided I must make it as soon as possible. I went out and bought some mangos and made the bread the very next morning, if I recall correctly.
So….it was amazing. And I’m gonna share the love.
I tweaked the recipe just a teensy bit by using white whole wheat flour and walnuts. Because I love whole wheat and bread with nuts.
First, you’ll want to find yourself a ripe mango and cut it into cubes–which was trickier than I thought it’d be, so if you’ve never cubed a mango before, you can learn right here. Set aside.
After that, get yourself a large mixing bowl and some ripe bananas. 3 medium or 2 large ones will do.
Then…mash those suckers up.
1/4 cup vegetable oil
1/2 cup brown sugar
2 tsp. vanilla extract
Whisk these “briskly.”
2 cups white whole wheat flour
1 tsp. baking soda
rounded 1 tsp. ground cinnamon
rounded 1/2 tsp. ground ginger
1/2 tsp. salt
Mix together with a wooden spoon until the wet and dry ingredients are just combined. (I meant to add the walnuts in later, oops.)
1/2 cup chopped walnuts
1 ripe cubed mango
Pour into a prepared 9 x 5-inch loaf pan. I recommend lining it with parchment paper.
Sprinkle with granulated sugar or maybe some shredded coconut if you desire so.
Bake at 350 degrees for 45 to 50 minutes.
Resist the temptation to eat it fresh out of the oven–let the bread cool for 20 minutes before taking it out of the pan. Let it cool a little more on a wire rack, and then enjoy it. Enjoy, enjoy.
Oh, and by the way…this recipe’s vegan. Yeppers.
Joy’s recipe: here.