Skip to main content

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.


Ingredients:
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

Method:

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.

Comments

  1. Ranjana's craft blogAugust 29, 2014 at 12:59 AM

    WOW ! Looks yummy. Shall try. Thanks for sharing

    ReplyDelete
  2. AnonymousDecember 1, 2018 at 7:07 PM

    I visited a lot of website but I believe this one has got something extra in it.

    ReplyDelete

Post a Comment

Popular posts from this blog

Restaurant style veg makhani

Restaurant style veg makhani! Ingredients: Carrot diced - 1/2 cup Tomatoes 3 medium siced Cashews 8 to 10 Beans chopped fine 1/2 cup Capsicum diced 1/4 cup Panneer diced 1/2 cup Green peas 1/4 cup Potato diced 1/4 cup Elachi 1 Saunf 1/4 tsp Butter 2 tsp Red chilli powder 1 tsp Garam Masala 1/2 tsp Cinnamon stick 1 inch Pilaf leaf 1 Cloves 3 Fresh Cream 1 tbsp Method: 1. In a heavy bottomed pan boil about half a cup of water. once it comes to a boil add in the chopped deseeded tomatoes and cashews. Cook uncovered until the water evaporates. Then add chilli powder, garam masala, colves, elachi, cinnamon  and pilaf leaf. Give a good mix and Cook for another 3 - 4 min. Switch the flame off. 2. Meanwhile in a separate pan par boil the veggies -carrot, beans peas and potato with a pinch of salt. 3. Next once the tomato masala mix has cooled down to room temperature ground it into a fine paste. 4. In a kadai, melt butter, add saunf and then add the capsicu...
Post a Comment
Read more

Malai Methi Matar Panneer

A rich and nutritious gravy recipe of cottage cheese and fenugreek leaves which makes a perfect combination for hot phulkas, rotis and paranthas.  So lets get ready to make this yummy and delicious gravy. Ingredients: Panneer/Cottage cheese : 150 gms  For marination : Cracked pepper - 1/2 tsp Red Chilli Powder - 1/2 tsp Salt - as per taste For the gravy: Peas - 50 gms Kasoori methi - 20 gms Coriander leaves - 2 tbsp. Bay leaf - 1 big leaf Fennel seeds - 1/4 tsp Star anise - 1 Clove - 2 Green cardamom - 1 Cinnamon - 1 small piece Green chillies - 2 slit lengthwise Tomato - 1 big  Onion - 1 medium Ginger - 1 tsp Garlic - 1 tsp Yogurt - 1/2 cup Oil - 2 tsp Salt to taste Marinate the panneer which is cut into small cubes and set it aside for about ten minutes. Also soak the Kasoori methi in hot water. Meanwhile finely chop onions and grate the tomato into a puree. Also fine chop ginger and garlic. Slit the green chillies. Use chillies based on the spice levels accepted in you...
4 comments
Read more

Panna Cotta!

Summer and season of Mangoes calls for some exotic yet easy cold dessert. It was labor's day. I had plans of making a pudding sometime this summer ,so had bought a packet of agar-agar[china grass] when I found it in a local market store. I'd never known making a dessert which tastes so wonderful and yummy takes just about 15 minutes of  time in all. Here is how I made them. Ingredients: 1. Coconut milk - 1 cup[Fresh cream - 2 cups] 2. Yogurt - 1 cup 3. Milk - 1/4 cup 3. Mangoes - 3 small ones. [pulp equate to 1.5 cups] 4. Sugar - 1/4 cup 5. Agar-Agar - 2 tsp Method: 1. Boil Milk in a saucepan. Combine coconut milk,sugar and agar agar into this milk. Let stand for 5 minutes. Bring to simmer and reduce heat to low. 2. Simmer ucovered for another 6 to 8 minutes or until the agar agar is completely dissolved. 3. Remove from heat. 4. Sieve the mixture and whisk in yogurt and mango pulp until the mixture is smooth. 5. Transfer to custard cups and keep it refreigerate...
4 comments
Read more