Author Notes
This was my first attempt at developing my own bread recipe, with the assistance of Michael Ruhlman's excellent book "Ratio: The Simple Codes Behind The Craft of Everyday Cooking."
I started with a basic banana quickbread recipe, and then started adding things I had around the kitchen. I had some dried mango that was very chewy, and since I have jaw problems, I couldn't eat it on its own. I reconstituted it in some warm water here before adding it to the bread, along with some unsweetened shredded coconut and chopped pecans. And because I had it around, why not add a little bit of bourbon?
The result is a fruity, sweet-but-not-too-sweet tropical bread that makes me dream of Hawaii. It's perfect for a portable snack or breakfast. —foxeslovelemons
Ingredients
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2.5 ounces
dried mango
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Nonstick cooking or baking spray
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8 ounces
all-purpose flour
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4 ounces
light brown sugar
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2 teaspoons
baking powder
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1 teaspoon
sea salt or kosher salt
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2
eggs
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1
stick unsalted butter, melted
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5 ounces
milk
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1 ounce
bourbon
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1 cup
mashed ripe banana (about 3 bananas)
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2 teaspoons
vanilla extract
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2 ounces
pecans, coarsely chopped
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1.5 ounces
unsweetened shredded coconut
Directions
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Preheat oven to 350°. Put mango in a small bowl and cover with very warm tap water. Let stand 5 minutes, then squeeze excess water from mango and coarsely chop. Spray an 8-1/2" x 4-1/2" bread pan with nonstick spray.
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In medium bowl, whisk together flour, brown sugar, baking powder and salt. In large bowl, whisk together eggs, butter, milk, bourbon, mashed banana and vanilla extract.
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Add dry ingredients to wet ingredients and whisk until just combined. Fold in pecans, coconut and mango. Pour into prepared pan and bake 55 to 60 minutes or until toothpick inserted in center of loaf comes out clean. Transfer pan to cooling rack; let stand 15 minutes. Remove bread from pan and transfer to cooling rack. Serve warm or at room temperature.
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