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Thursday, July 28, 2011

Champagne Mango Banana Bread

Hi there! Good to see you again. Your hair looks fantastic today.

Who's tired of it being 105 degrees outside? 

My dogs certainly are. 
They are so incredibly dramatic. Two minutes outside and they look at me like it's the end of the world. "Mommy, save me".
Nala, my princess Rhodesian won't even set her foot on the grass if it rains. What a princess pansy!

Regardless of their dramatic qualities, they are the only babies we have at this point! Jon and I love them more than anything. They love baked goods as well. Any chance Nala gets, and she's up on the counter enjoying whichever dessert I made last.

I've come to a five conclusions in the past couple of weeks. They are pretty much common sense.

#1 - When in doubt, use butter. Butter makes people happy. Butter is always a good decision in my book.

#2 - Chocolate on top of anything makes it taste good. Remember that one, it'll come in handy in the future.

#3 - Champagne mango bread tastes just as amazing as some other quick-breads. Don't let the word mango throw you off. This bread is a-d-d-i-c-t-i-n-g.

#4 - Champagne (or Ataulfo) mangos are wonderful. The flavor is intense, sweet, delicious, and they aren't stringy at all. You can only get them a few months out of the year though.

#5 - Keep baked goods stored somewhere other than the counter, so Nala doesn't jump up and devour them.

Champagne Mango Banana Bread
Adapted from allrecipes.

makes one 9×5-inch loaf

3 medium or 2 large ripe bananas
1/4 cup vegetable oil
1/2 cup brown sugar
2 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 cups all-purpose flour
1 teaspoon baking soda
2 ripe champagne mangos, sliced into chunks

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, baking soda, spices, and salt. Use a wooden spoon to mix until the wet and dry ingredients are just combined.  Fold in mango chunks.
Transfer the batter to the prepared pan and sprinkle with extra sugar if you’d like.  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.
This bread will last, wrapped at room temperature, for up to 5 days… but it’s best when eaten within a few days.

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