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.
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.
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.