It took a few weeks for all of my blog supplies to arrive in Hawaii, but my set-up is finally here – and I couldn’t be more excited to share my first recipe from my new home. One of my favorite things about living in Hawaii is the abundance of tropical fruit, which I simply can’t get enough of. And although I’ve been gobbling up fresh pineapples, papaya and mango, these tropical fruits are perfect for baking, too.
Take this Mango Banana Bread recipe, for example. I originally intended to through together a simple banana bread loaf to use up some overripe bananas. I very accidentally had overlooked a mango that was buried in my fruit bowl, so I decided to throw in some cubed pieces on a whim. You know I love anything with a tropical twist.
I’ll admit that I’m not a master baker. Sometimes it takes me a few attempts to perfect a new dessert recipe. But this one was easy breezy, and my new favorite recipe in one fell swoop.
It’s safe to say that my family is very, very happy that I’m home.
1/2 of one ripe mango, peeled and diced into small cubes
1 T milk (I used 2%)
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 teaspoon salt
3/4 tsp vanilla
Instructions
Preheat the oven to 325 degrees. Grease or line a loaf pan.
Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition. In a small bowl, mash the bananas with a fork. Mix in the milk, cinnamon and vanilla until combined. Then gently mix in the mango. Set aside.
In another bowl, mix together the flour, baking powder, baking soda and salt. Add the banana mixture to the creamed mixture and stir until combined. Finally, add in the dry ingredients.
Pour batter into the loaf pan and smooth the top. Bake approximate 65-75 minutes or until a toothpick inserted in the center comes out clean.
Let cool on a baking sheet before removing from baking dish (or, end up with some cracks on the top like I did!).
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