I got a box of mangos on Sunday. Sixteen delectable yellow mangos, half of them already ripe and soft. I ate some of the plain in the morning, right out of the skin with Greek yogurt and toast. Some, I chopped and put in the freezer for smoothies and sangria. A few others I gave away.
And one, I turned into mango banana bread.
I approached this recipe as I approach most baked goods: with extreme trepidation. Fortunately for me and my baking confidence, the bread turned out wonderfully. I tweaked my recipe for classic banana bread and loved the results. This little quick bread rises beautifully — it’s moist and soft, not gummy or overly dense. And I mean, the additions kind of speak for themselves. Mangos, almonds, and bananas, with a tiny bit of Malibu rum for good measure? Tropical and deeelicious. For an extra treat, serve the mango banana bread warm with a little slow-churned ice cream or frozen yogurt on top. Mmm.
Bonus? I got to use my standmixer! It’s a VERY exciting time in my life, you guys.
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