Bananas are a common theme round these parts. You know, I used to LOATHE bananas. My mom would make me eat a banana every single day when I was little. And yeah, I barely got sick, grew normally, and was always a very healthy little maggot (I call children maggots. I don’t like kids), but I still hated bananas. I rediscovered them this year, since I’ve been trying to cut sugar out of my diet, I was looking for something to fill the void. So, I blended a banana, milk, and some vanilla extract. I swear it tastes exactly like a vanilla ice cream milkshake. So, bananas and me talk again. And they are so good in this bread! As I write this, I’m eating a slice, drizzled with honey. You gotta make this. You’re not going to have peace til you eat this. It’s always the little countries that have the
1 ½ cups self rising flour
6 tablespoons packed brown
1 stick (½ cup) softened butter
2 teaspoons vanilla extract
2 teaspoons cinnamon
½ teaspoon nutmeg
¾ cup chopped walnuts
¼ cup raisins
Honey, for serving (optional)
Start by throwing the butter into a bowl.
Smush it around a little bit.
Then throw in the sugar (it’s so soothing to see it fall out in one piece),
nd mix it up. It’s probably better if you just use a wooden spoon, but I was feeling lazy, so I used my hand mixer. Once that’s nice and whipped,
pour in the vanilla. Vanilla wasn’t in the original recipe, but I can’t bake without using it. I love using Mexican vanilla! It’s a bit sweeter and more concentrated- kind of like vanilla paste.
Mix that in too,
then crack in the eggs.
Once those are beaten in, set it aside,
You can sift it, if you have a will to live. I lost mine somewhere around my SAT biology test.
Now you have the wet and dry ingredients, it’s time to put the banana and mango in banana and mango bread. A couple of years ago, I discovered a nifty trick for getting all the mango flesh out- I score it,
turn it inside out,
and scrape it out with a spoon. More mango, less work!
Throw the mango chunks into a blender, along with the banana.
Blend that into a smoothie like consistency,
and then add ⅓ of the dry ingredients and the fruit into the wet ingredients.
Mix that in,
then add the rest of the flour in batches.
Once it’s all nice and mixed and satiny,
pour in the walnuts and raisins. Golden raisins might be more aesthetically pleasing, but I was out, and wasn’t about to drive to the store to get some. Not least because I don’t have my permit yet.
Mix those in, then grease a loaf pan,
and pour it in.
Smooth it out, then bake it at 350 for 50 minutes.
Look at how golden-y brown it is!
This is the inside view. All spongy and moist and nutty.
Serve it drizzled with honey and your fourth cup of coffee!