One of the side effects of a typical summer season is an over abundance of fruit. Here in my house there were too many bananas and mangos and thus we have been baking banana and mango bread. The following recipe was doubled to make the four loafs you see here.
All ingredients are in typical US cooking measurements. Youíll have to make your own conversions if youíre trying to use metric. Sorry.
2c flour (all purpose)
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
3 well beaten eggs
1-1/2 c sugar
3/4 c vegetable or canola oil
2 c diced mangoes (note: we had really mashy mangos so it came out more pureed and worked just fine)
1/2 c chopped nuts
1/2 c raisins
1) Sift flour, soda, cinnamon, and salt together, mixing well.
2)Form a well in the center and mix in the rest of the ingredients, adding the mangoes, raisins, and nuts last.
3)Pour into greased and floured loaf pans. ( note: I suggest no more than 3/4 full because the bread does rise. We used medium pans here 3-1/2 inch by 8 inch loaf pans, following this recipie you should get two medium loafs.)
4)Bake in the oven at 350 degrees Fahrenheit (again, sorry metric folks), 45-50 minutes for small pans or 50-60 minutes for medium pans. If you poke a skewer or toothpick in the middle and it comes out relatively clean then its done.
5)Remove from oven, leave in pans, set to cool on racks
When its cool enough or when you canít wait any longer, slice yourself a piece and enjoy! Mmm yummy!