Mango Banana Bread

I know what you're thinking. 

You're thinking:  "Allison, you disappoint me.  This is not a dinner recipe, and I come here specifically to figure out what I'm going to make for dinner."  (I flatter myself.)

You're right. This is not a dinner recipe.  I mean, you could certainly eat this for dinner if you wanted to.  I won't go so far as to say you're not allowed.  But really, this could also be dessert.  Or breakfast.  Or snack.  Or a curl-up-on-the-couch-after-a-crappy-day-and-comfort-the-soul type of treat.

It's basically a reminder that a recipe doesn't have to fit so nicely into one category or another.  Can't a funky version of classic banana bread fall under multiple blog labels?  Yes, I think it can.

The other day, I was hunting around for a new way to use up ripe bananas, and I came across this recipe from Joy the BakerI've come to learn that Joy is an entertaining, think-outside-of-the-box baker, who makes baking seem like more of a creative experience than a precise science.  So when I read about this "Vegan Mango Banana Bread", my first thought was "Vegan??  When is banana bread not vegan?"  Afterall, I've made some banana bread in my 30 years of life, and never once did the recipe call for sirloin steak.

(Vegans, I embarrass myself.)

Then it dawned on me.  Vegan, not vegetarian.  No eggs!  No butter!  Great, well now I need a whole new label.   (This recipe was posted on the same page as a link to Joy's "Peanut Butter Banana Bread".  God knows why I didn't make that one instead, when clearly only one label would have been needed: Freakin' Awesome.)

People use the cliche "It is what it is" when something can't be qualified or categorized in a certain way.  In other words, stop analyzing it.  Take it at face value.  Don't try to pigeon-hole it. 

I really don't like that saying at all, and I try never to use it, because I'd rather know exactly what something is.  But I guess, if you want to, that's what you could say about this recipe.  No labels needed, and nothing else to do with it but enjoy it.

So make this for your lazy Sunday morning breakfast.  Make this for an after school/work treat.  Make this because you have over-ripe bananas and a random mango lying around that you just hate to waste. 

And if you want to make this for dinner, well, you just go right ahead and do that. 

Vegan Mango Banana Bread
Courtesy of Joy the Baker
Yields a 9x5-inch loaf

3 medium or 2 large ripe bananas
1/4 c vegetable oil
1/2 c brown sugar
2 tsp vanilla extract
2 c all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1 ripe mango, peeled and sliced into chunks
Granulated sugar for topping (optional)

Preheat the oven to 350 degrees F.  Lightly grease a 9x5-inch loaf pan.

In a large mixing bowl, mash the bananas well.  I use a potato masher! 

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.  Don't mix past this point, or else your bread will be tough!  Fold in mango chunks.

Transfer the batter to the prepared pan, and sprinkle with granulated sugar if desired.  Bake for 45 to 50 minutes.  The top should be lightly browned, and a toothpick inserted through the center should come out clean.

Remove from the oven, and let cool for 20 minutes before transferring out of the pan and onto a wire rack to cool completely.


Joanne said...

I've made both this AND that PB banana bread...and both are amazing. Maybe next you need to combine the two?

(This is totally acceptable dinner food. I may or may not speak from experience.)

Love What You Do said...

I have like 100 banana breads on my blog but none have mango. Awesome combination!!!

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