Thursday, April 18, 2013

Mango Banana Bourbon Bread Recipe

Makes 1 loaf

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!

    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 
1.  Preheat oven to 350°. 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" 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.

Source:  Lori Yates

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