Banana-Mango Bread
This is not exactly a locavore treat, but it is a way to use our never-ending supply of rotting fruit.
Jen’s Banana-Mango Bread
½ cup (1 stick) butter, room temperature
½ cup white sugar
½ cup brown sugar
2 large eggs, room temperature
2 very ripe bananas, mashed
½ cup sour cream
¼ teaspoon vanilla extract
2 cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
1 ripe mango, chopped
½ cup chopped walnuts or pecans (or hickories)
Preheat oven to 350F (300 if using convection oven).
Grease loaf pan(s) or muffin tins (recipe makes enough for one large loaf pan or 2-3 smaller loaves – or a large batch of muffins). If using loaf pans, line the sides and bottom of the greased pan with buttered wax paper so that it sticks out over the top (not necessary, but will make it easier to lift the loaf out of the pan after baking).
In a large bowl, cream butter and sugars. Add the eggs, one at a time. Stir in the mashed bananas, sour cream and vanilla until just combined. Add salt, baking soda, baking powder and flour. Stir in chopped mangoes and nuts. Pour into prepared pan.
Bake one hour (30 minutes for muffins, 40 minutes for smaller loaves) before checking for doneness – it’s a wet batter, so it may take a bit more time.