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Tropical Mango Banana Bourbon Bread

Tropical Mango Banana Bourbon Bread - a taste of Hawaii in a slice of bread!

Remember when I explained how I’m not very good at developing new baking and pastry recipes? Well, somewhere along the way, I decided to change this, and I’m starting with Michael Ruhlman’s book Ratio: The Simple Codes Behind The Craft of Everyday Cooking. I’m really loving this book so far. Not only does it give basic ratios for items like breads, custards and sauces, but it explains the reasons for the ratios, what happens when you change the ratios, and how to adapt them for your own specific needs. Using this book, and the basic ratio for a quick bread, I decided to make a tropical bread using ingredients I happened to have around.

Tropical Mango Banana Bourbon Bread - a taste of Hawaii in a slice of bread!

Also, remember when I did that review of NatureBox snacks? Well, that dried mango was still sitting untouched in the cupboard. Due to some TMJ (jaw) issues, chewy foods are my nemesis. And eating this bag of dried mango would probably cause my jaw to lock up and put me on a liquid diet for a few months. And this blog would quickly become a smoothie blog. I love smoothies as much as the next person, but still, I figured there was a better way to utilize this mango. If you don’t have mango from Naturebox like I do, I’m sure you could find dried mango at Whole Foods or another health food store. Or you could substitute a different dried fruit, like golden raisins or dried apricots.

Tropical Mango Banana Bourbon Bread - a taste of Hawaii in a slice of bread!

For this bread, I started with a basic quick bread recipe, and added some mashed bananas. I also re-hydrated the dried mango using some warm water and added that, along with some unsweetened shredded coconut and chopped pecans. And because I had it around, why not add a little bit of beer-barrel bourbon? The result is a fruity, sweet-but-not-too- sweet mango banana bourbon bread that makes me dream of Hawaii. It’s perfect for breakfast, or as a dessert or snack.

If you’d like to try Naturebox, click here and enter the code “FOXES10″ at checkout to receive $10 off your first box!

Tropical Mango Banana Bourbon Bread - a taste of Hawaii in a slice of bread!

Tropical Mango Banana Bourbon Bread

Yield: 1 loaf

Tropical Mango Banana Bourbon Bread

Ingredients

  • 2.5 ounces dried mango
  • Nonstick cooking or baking spray
  • 8 ounces all-purpose flour
  • 4 ounces light brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt or kosher salt
  • 2 eggs
  • 1 stick unsalted butter, melted
  • 5 ounces milk
  • 1 ounce bourbon
  • 1 cup mashed ripe banana (about 3 bananas)
  • 2 teaspoons vanilla extract
  • 2 ounces pecans, coarsely chopped
  • 1.5 ounces unsweetened shredded coconut

Instructions

  1. Preheat oven to 350 degrees F. 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-inch bread pan with nonstick spray.
  2. 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.
  3. 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.

Note: I developed this recipe using mostly weights instead of measurements, because I have a food scale that I love to use, and find it easier for baking recipes. If you don’t have a scale, it’s no problem – just convert the recipe using the conversion of 1 cup = 8 ounces. If you need help, just ask in the comments!

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9 Responses to “Tropical Mango Banana Bourbon Bread”

  1. Rosie @ Blueberry Kitchen — April 15, 2013 at 8:28 pm

    Oh wow yum – I love the sound of a mango and bourbon banana bread! It looks and sounds so good!

    Reply

  2. Lori Yates — April 15, 2013 at 8:29 pm

    Thanks Rosie! I made it late Saturday afternoon, and my husband and I ate almost the entire thing by Sunday night! We did manage to give a little bit away to family, but not much :)

    Reply

  3. Suzanne — April 15, 2013 at 11:49 pm

    What a beautiful loaf and wonderful combination of flavors.

    Reply

  4. Amy — April 17, 2013 at 11:05 pm

    I hadn’t heard of that book before, but it sounds brilliant! I enjoy tinkering around the kitchen, but when my cookies turn out more like bready scones, I’d like to know why. (And how to fix it!)

    Your bread has me dreaming of Hawaii too! Warm sandy beaches, crystal clear water, and a bottle of sunscreen for good measure. What a delicious bread!

    Reply

  5. Lori Yates — April 18, 2013 at 12:26 am

    Thanks, Amy – I appreciate the kind words. I think you’d really like “Ratio,” especially if you tinker around with baking. I ordered a used copy on Amazon for just a few dollars.

    Reply

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  8. JoAnn — July 10, 2014 at 11:22 am

    When using your food scale, are you going by weight and volume? Flour is weight, but the liquids could be either depending on your interpretation .  I am wanting to make the recipe.  

    Reply

    • Lori Yates replied: — July 11th, 2014 @ 2:19 pm

      Hi Joann – I did everything by weight on my scale. The recipe is a little confusing. I’m so sorry. It was my first-ever baking recipe I made from scratch. It turned out great, but I guess I could have written it up a little more clearly. Thanks for stopping by, and I hope it turns out great for you!

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