Serves 12
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs, beaten
2 ripe bananas, mashed
1 cup sugar
1/2 cup canola or cooking oil (plus extra for greasing baking dish)
1 teaspoon vanilla
1 large, ripe mango, peeled, pitted and diced (about 1 cup)
1/2 cup chopped walnuts
1. Preheat oven to 350 degrees F.
2. Grease a 5 by 9-inch glass baking dish with a little of the oil. Set aside.
3. Combine flour, baking powder, baking soda and salt in a large bowl. Stir to mix thoroughly.
4. In a separate bowl, mix eggs, bananas, sugar, oil and vanilla. Add banana mixture to flour mixture and stir with a wooden spoon until just combined. Fold in mango and walnuts. Transfer batter to baking dish.
5. Bake in center of the oven until a wooden pick inserted in the middle of the bread comes out clean, about 50 minutes (check at 45 minutes – oven temperatures vary).
6. Transfer baking dish to a wire cooling rack and let cool for 15 minutes. Carefully work around the edges of the bread with a thin, flexible baking spatula to loosen it and turn it out onto the rack. Let the bread cool completely before serving (that was the hardest part of this recipe).
