Let’s face it, British supermarkets don’t exactly do fresh fruit very well. Apart from maybe blueberries.
Strawberries are green and peaches go straight from tasteless-and-rock-hard to mushy-and-still-tasteless. Which is annoying but quite fascinating, and triggered many discussions at work this summer.
One thing British supermarkets do reasonably well though: mangoes. When I see them, I usually pick up a couple and figure out later what to do with them. This time, Joy the Baker gave the idea of a vegan Mango Banana Bread.
If you’re not a vegan, calm down. All it means is there are no eggs or milk, which is very handy since I never have milk in the fridge or the required amount of eggs in the box. It’s also perfect for using up that last banana about to die on the counter.
The recipe is also very forgiving; I ran out of plain flour and used 1/4 c self-raising flour and 3/4 c wholemeal bread flour with a bit of baking powder. The resulting bread didn’t look as fancy smooth as the original, but the nutty, hearty flavour was more-ish and balanced the sweetness of the fresh mango and banana. I omitted the brown sugar topping as the batter tasted sweet enough, and also added a pinch of nutmeg. Because it’s good.
PS: the bread was polished off in one morning at work. Success.
Recipe (adapted from this recipe)
makes one 9×5-inch loaf
3 medium or 2 large ripe bananas
1/4 cup vegetable oil
1/3 cup brown sugar
2 teaspoon pure vanilla extract
2 cups wholemeal flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 ripe mango, sliced into chunks
granulated sugar for topping (optional)
Preheat the oven to 180 degrees C. Lightly grease and flour a 9 x 5-inch loaf pan.
In a large mixing bowl, mash the bananas well. Add the sugar, oil, and vanilla extract, and whisk briskly to incorporate.
Sift in the flour, baking soda, spices, and salt. Use a wooden spoon to mix until the wet and dry ingredients are just combined. Fold in mango chunks.
Transfer the batter to the prepared pan and sprinkle with extra sugar if you’d like. Bake for 45 to 50 minutes. The top should be lightly browned and a knife inserted through the center should come out clean, or with just a few crumbs.
Remove from the oven and let cool for 20 minutes before transferring out of a pan and onto a wire rack to cool completely.