Lately, I’ve been putting it in smoothies, Greek yogurt, and this chia seed pudding.
Here’s another great way to usefully employ a perfectly ripe mango: throw it in some chocolate chip banana bread. Oh yea, that’s what’s up.
This bread turned out super moist, so flavorful, and it was a crowd pleaser.
Truth be told, I was house-sitting in a huge house all by myself and needed something to do, since I couldn’t get to sleep. At the Midnight hour, I thought baking would be a great idea…
Well, the next day I was thankful that I had a freshly baked goods, but that night I had forgotten a few key reasons as to why one should never bake a loaf of tasty bread during late hours.
1) It takes forever to bake. And no, you can’t crank the oven up to make it bake faster…it’ll just start to scorch the top.
2) It makes your whole house smell like a bakery and it will be so hard to fall asleep with sweet baking bread, wafting throughout your room.
3) When it finally emerges from the oven, you forget that you will want to try a bite of the masterpiece before hitting the sheets. Well, you can’t because you have to let it cool slightly before removing it from the pan and cutting into it. Otherwise, you risk destroying the presentation.
4) Reason #3 might be the worst, since you had to endure #1 and #2 and then you don’t even get to take a taste. Bah humbug!
My advice? Maybe don’t bake a loaf of bread at midnight, but definitely do bake this bread at some point! You’ll love it!
Mango & Chocolate Chip Banana Bread
Makes 1 loaf, ~12 slices
2 cups white whole wheat flour (or 1 cup all purpose flour and 1 cup whole wheat flour)
1/4 cup granulated sugar
2 Tsps baking powder
1/4 tsp salt
3/4 tsp cinnamon
3 ripe bananas, mashed
1/4 cup canola oil
1/2 cup light sour cream or (plain Greek yogurt)
2 Tsps vanilla extract
1 mango, cubed (about 1 cup)
1 cup semi-sweet chocolate chips
Combine dry ingredients (flour, sugar, baking powder, salt, cinnamon) and set aside. Combine bananas, canola oil, egg, sour cream (or yogurt), and vanilla extract, and mix well. Add the dry ingredients into the wet ingredients and mix at medium speed until just combined. Fold in the cubed mango and chocolate chips.
Grease a loaf pan and pour batter in, spreading evenly.
Bake at 350 for 50-65 minutes, until toothpick inserted comes out clean. If the top starts to brown quicker than the bread is baking, loosely cover with foil.
From the Little Yellow Kitchen,