Banana, Chocolate and Mango Bread

img

By Darren Purchese

Everyone has a banana bread recipe, but we want you to give this one a go. The addition of mango works so well for flavour and colour, but wait until mangoes are in full season with bags of flavour and at the right price.

You could make this with banana only if want. Just use a total of 520g (1 lb 2 oz) banana flesh and omit the mango. Oh, and did we mention it has chocolate in it? Yum!

We love to serve it simply with a scoop of homemade chocolate ice-cream or 'pimped up', for fun occasions.

Handy info:  Mangoes are in season from September until April in Australia.

Time

1

hour

30

minutes

Degree of Difficulty

Easy

Save

0

Portions

12
servings

Share Recipe

img

Ingredients

Servings

metric
Template is not defined.
380g plain (all-purpose) flour
1tsp salt
1tsp bicarbonate of soda
1tsp ground nutmeg
220g unsalted butter, melted
385g caster sugar
2 vanilla beans, seeds scraped
3 eggs, large
320g overripe banana flesh, mashed with a fork
200g mango flesh, peeled and chopped into small pieces
200g dark chocolate, roughly chopped
1

To get started… preheat the oven to 170°C and line a large loaf tin 28cm X 13cm X 6.5cm (or two small tins) with baking paper and canola spray.

 

2

For the cake batter… sift the flour, salt, bicarbonate of soda and nutmeg into a bowl. Beat the melted butter, sugar, and vanilla with an electric mixer for 10 minutes on medium to high speed. Reduce the speed to medium and add the eggs one at a time, beating well after each addition. Blend the banana and mango flesh together until smooth before adding it to the cake batter. Mix for a further minute before removing from the machine and adding the dry ingredients, use a spatula to fold in by hand. Add the chocolate and mix again by hand to combine before turning the mixture into the prepared tin. Smooth and flatten with a small spatula or spoon.

 

3

To bake… place the cake into the oven and bake for 50 minutes or until the top of the loaf is golden brown and is cooked through. To test to see if it is cooked. Insert a skewer into the centre and pull it out. If it comes out clean the banana bread is cooked through. Remove the oven and allow the bread to cool for 30 minutes in the tin before turning it out onto a wire rack to cool completely. Serve immediately or wrap up for later.

 

1
0 hours 0 minutes

To get started… preheat the oven to 170°C and line a large loaf tin 28cm X 13cm X 6.5cm (or two small tins) with baking paper and canola spray.

2
0 hours 0 minutes

For the cake batter… sift the flour, salt, bicarbonate of soda and nutmeg into a bowl. Beat the melted butter, sugar, and vanilla with an electric mixer for 10 minutes on medium to high speed. Reduce the speed to medium and add the eggs one at a time, beating well after each addition. Blend the banana and mango flesh together until smooth before adding it to the cake batter. Mix for a further minute before removing from the machine and adding the dry ingredients, use a spatula to fold in by hand. Add the chocolate and mix again by hand to combine before turning the mixture into the prepared tin. Smooth and flatten with a small spatula or spoon.

3
0 hours 0 minutes

To bake… place the cake into the oven and bake for 50 minutes or until the top of the loaf is golden brown and is cooked through. To test to see if it is cooked. Insert a skewer into the centre and pull it out. If it comes out clean the banana bread is cooked through. Remove the oven and allow the bread to cool for 30 minutes in the tin before turning it out onto a wire rack to cool completely. Serve immediately or wrap up for later.