There are times that living in Los Angeles is overwhelmingly amazing. Our hazy fall mornings burn off, revealing a warm summer sun that keeps you sweating in mid-October. There are climate-confused people still wearing flip flops with their sweaters and leather jackets for our typical chilly evenings. A weekend getaway to San Diego, Santa Barbara or Big Bear is only two hours away. Farmers Markets have not been soaked with rain that make afternoon produce shopping unpleasant. We have the best Mexican food outside of Mexico of course. This past weekend was a food and culture explosion–L.A. Food and Wine, Taste of Soul and the Pasadena ARTwalk. And mangoes are easy to find in our vast array of ethnic grocery stores. They’ve been perfect for smoothies and juices over the last few weeks, and they were also great in a moist, dense quick bread. It’s the kind of quick bread that makes you feel happy about the small things in life–the things that are simple, yet overwhelmingly amazing.
Are you the kind of person who enjoys your Sunday morning ritual of a steaming cup of black coffee and flipping through the newspaper? Do you like that new car smell? Does it make you smile to find a special treasure at a flea market? What’s your first reaction when you smell fresh cookies out of the oven? These are all such tiny moments of excitement that release positive endorphins in our body. There’s something about finding the smallest instances in your day that, in combination, make for a series of notable occurrences. Scoring California-grown Keitt mangoes at the height of their season and creating a delicious quick bread with them are two notable occurrences. Savoring the first bites of the bread, still warm from the oven, is another one. There were big smiles all around for a bread that would have probably been a typical banana bread were it not for those mangoes that just happened to pop up. The smooth sweetness of the fruit pairs well with creamy bananas, rich brown sugar, spicy cinnamon and applesauce. The great thing about this bread is that you could easily use flash frozen and thawed mango, which is fairly easy to find in the grocery store as well. Whether you’re from Los Angeles or not, there’s no reason to be mango-deficient this season, especially if one little fruit can make such a difference.
Glazed Banana Mango Bread – Serves 10 to 12
1/2 cup almond meal
1 1/2 cups flour
1 teaspoon cinnamon
1/2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup sugar
2/3 cup brown sugar
2 large bananas, peeled and roughly chopped
1 large mango, peeled, pitted and roughly chopped
4 ounces unsweetened applesauce
1/4 cup vegetable oil
1 teaspoon vanilla extract
2 teaspoons whiskey, optional
1 1/4 cups powdered sugar
1/4 cup fresh mango
1. Combine the almond pulp or meal, flour, cinnamon, salt, baking powder and baking soda in a medium bowl and set aside.
2. Pour the sugars, bananas, mangoes, applesauce and oil into the bowl of an electric mixer and beat until smooth. Add the vanilla and whiskey, if using, then mix well.
3. Shake the dry ingredients into the wet ingredients and stir until just combined, making sure not to over mix.
4. Spray a 9″ x 5″ baking pan with floured baking spray (or rub it with a little butter and dust with flour), then pour in the batter. Bake in a preheated oven at 350 degrees for 60-65 minutes or until done, rotating the pan halfway through baking. Cool completely.
5. Once cool, place the powdered sugar and mango into a food processor and blend until smooth. Drizzle over the bread, then serve.
Click HERE for the printable recipe.