Thursday, August 28, 2014

Mango Banana Bread

The season you get mangoes I go nuts making the various stuff one can using raw mangoes to the over ripe ones. Here is one of those new attempts I tried out using ripe mangoes and the bananas.

1 1/2 cup Mango pulp
1/2 cup Banana pulp
1/2 tsp Cinnamon powder
Jaggery - 1/4 cup(this quantity needs to be adjusted as per the mango sweetness. The mangoes I used were sugary sweet)
Wheat flour - 11/2 Cup
Maida/All purpose flour - 1 Cup
Walnuts - chopped - 1/2 cup.
Baking powder - 1 tsp
1/4 cup butter


Mix all the dry ingredients. To this add all the wet ingredients to the dry flour slowly without forming lumps. The consistency of the batter should be like that of any cake batter (not very thick neither thin).

Grease a loaf tin with butter and dust with All purpose flour. Pour the batter and bake @180 degree  centigrade for about 25 minutes. Check at every five minute interval so that you avoid burning of the sides of the bread.

Serve with a mango compost for enhancing the mango flavor.

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