Updated: Apr 19
We have so many options when we have too many bananas. I think I must have at least 4 Banana bread varieties on this site alone (here, here, here, and here, if you're interested). But what about all of those other lovely-but-just-a-little-too-ripe fruit? Here, may I present a fantastic option for your mangoes. I would almost even advise buying one or two too many, just to have the extra fruit for this yummy quick bread.
This a great option for a snack, for a brunch, for a breakfast, for a hostess gift ... hope you love the versatility.
Yield: 2 8x4 loaves (one for you, one for a friend)
3 cups all-purpose flour (or 2 cups all purpose + 1 cup whole wheat, if you'd like)
1/2 teaspoon ground cinnamon, optional
1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup white sugar
1/4 cup brown sugar
8 oz cream cheese or marscapone cheese, softened (or thick yogurt if you don't have either of the other options)
3/4 cup butter softened
1/2 teaspoon vanilla
2 cups mangos peeled, seeded and mashed or finely chopped
1 cup chopped walnuts or pecans, toasted
1 T sugar
1/2 tsp cinnamon
1 T desiccated coconut
Preheat oven to 350. Line 2 8 x 4 loaf baking pans with foil and spray with baking spray or line with parchment. Set aside.
Combine all of the dry ingredients in a small bowl.
In a large bowl, beat butter, sugar and cream cheese until fluffy. Add eggs one at a time, beating well after each one. Add vanilla, stirring to combine. Add mangoes, stirring to combine, and then add all of the dry ingredients and nuts. Stir well to incorporate all dry ingredients.
Pour into prepared pans. If using topping, combine sugar, cinnamon and coconut in a small bowl. Sprinkle over tops of both loaves.
Bake at 350 for about 45 - 55 minutes or until toothpick comes out clean. Cool in pans on wire rack for 5 minutes. Remove loaves from pans with foil or parchment. Let cool completely before enjoying.