Sunday, June 04, 2006

Dominica: Banana Mango Bread

This looks just like banana bread, but has the most subtle, deliciously zestly spring to the flavor. I've never tasted a bread like it before. I absolutely love it.

It's best hot from the oven. Once it's cooled, it still tastes delicious, but the zesty mango taste is more subdued.

Dominican Banana Mango Bread
Makes 2 loaves

1 cup butter, softened
1 1/4 cups brown sugar, packed
3 eggs
3 cups cake flour (all-purpose will work too)
1 Tbsp baking powder
2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1 1/2 very ripe banana, peeled (the riper, the better)
1 small very ripe mango, peeled
1 cup golden raisins
1/2 cup walnuts, chopped

Preheat the oven to 350 degrees F. Grease two loaf pans (8 1/2 x 4 1/2).

Cream the butter and sugar until fluffy. Beat in the eggs, one at a time.

In a separate bowl, mix the flour, baking powder, salt, cinnamon, and nutmeg.

In a blender or food processor, puree the banana and mango.

Mix by hand the dry ingredients with the butter mixture in three parts, alternating with the pureed fruit. Fold in the walnuts and raisins (I like to sprinkle the walnuts on top - they're pretty that way). Mix just until incorporated – not too much! Pour batter into the pans and bake for 50 – 60 minutes, until a cake tester comes out clean.

Let cool in the pans for 10 minutes, then dump out onto wire cooking racks and let cool completely.

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