I call this my exotic tropical cake. It is dark, and the bits of mango in it remind me of a little bit of sunshine. It has the perfect texture, not too moist, not too dry. It’s perfect for tea time, to be shared with friends on a lazy Sunday afternoon.
I found this recipe on Joy the Baker’s blog. This is one blog I would recommend to everyone! Her recipes are simple and reading her blog is like chatting with your best friend on the phone.
I tweaked her recipe a little by adding some cocoa powder and chocolate chips to the batter. This oomphed it up and added some glamor to the loaf.
The method is effortless though I do find chopping mangoes to be quite tiresome. When my grandma cuts one, its perfect, all the pieces are the same size. Somehow I can never achieve that and I’m glad that this loaf does not require perfection. I’m glad that I don’t have to waste fruit, trying to get the same size and shape (what always happens when I try and make cakes look pretty). Its only about enjoying your favourite fruit albeit a bit messily. Although I would suggest that the mangoes you use should be firm so that you don’t lose their texture when folding it in the batter. Also, the softer the bananas, the easier it is to mash them.
Go ahead and try it out before the mango season gets over. You know you want to!
Vegan Mango Banana Bread
adapted from Joy the Baker
makes one 9×5-inch loaf
3 medium or 2 large ripe bananas
1/4 cup olive oil
1/2 cup brown sugar
2 teaspoon vanilla extract
11/2 cups all-purpose flour
½ cup cocoa
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 ripe mango, sliced into chunks
A handful of chocolate chips
Preheat the oven to 350 degrees F. 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, cocoa, baking soda, spices, and salt. Use a wooden spoon to mix until the wet and dry ingredients are just combined. Fold in mango chunks and chocolate chips.
Transfer the batter to the prepared pan and 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.
Banana bread will last, wrapped at room temperature, for up to 5 days… but you wont want to wait!!