Mango And Banana Bread Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Take about 1/4 of the chopped mango and puree in a food processor or blender until it is the same consistency as mashed bananas; it should yield about 1/2 cup pureed mango. Reserve remaining chopped mango.
• Sift flour, baking soda, cinnamon, salt, and pumpkin pie spice together in a large bowl.
• Combine butter, white sugar, and brown sugar in a small bowl until blended; mix in eggs and vanilla extract. Fold into the dry ingredients until just combined. Fold in chopped mango, pureed mango, banana, coconut, and walnuts. Let sit for 10 to 15 minutes. Pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 65 minutes.

Steps:

• Combine dry ingredients in a large bowl. Make a well in the middle and add other ingrediendt. Mix thoroughly. Pour into a greased loaf pan and let stand for 20 minutes. Bake at 350 for 45 minutes to an hour or until nicely browned and the "skewer test" comes out clean or with just a few crumbs.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 loaf pans.
• Sift flour, baking soda, cinnamon, and salt together in a large bowl; make a well in the center.
• Whisk eggs, butter, sugar, and vanilla extract together in a separate bowl. Fold mango, coconut, and walnuts into the egg mixture; pour resulting mixture into the well in the center of the flour and mix well. Pour batter into prepared loaf pans and let sit at room temperature for 20 minutes.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Steps:

• Preheat oven to 350 degrees.
• Combine all of the dry ingredients.
• Beat eggs with oil and add to flour mixture.
• Add mangos, lemon juice and raisins.
• Mix well.
• Pour into 2 greased 8x4 loaf pans.
• Bake for about 1 hour or until toothpick comes out clean.

Steps:

• In a bowl, cream the butter with sugar until fluffy; beat in eggs, one at a time, until incorporated.
• In another bowl, combine self-rising flour with salt, cinnamon and nutmeg.
• Combine mashed bananas with mango puree.
• Mix the dry ingredients and banana mixture, alternately, into the creamed mixture until batter is just combined; fold in raisins and nuts.
• Pour batter into 2 greased 8 1/2 by 4 1/2 inch loaf pans.
• Bake at 350 degrees for 50 - 60 minutes or until cake tester inserted in the center tests done.
• Leave in pan for 10 minutes; remove from loaf pans and let cool on racks.

Steps:

• Place all ingredients according to your machines directions, if wet goes in first place ingredients as listed in order keeping the salt and yeast apart. Reserving the dried fruit to be added at the beep for minutes before the kneading cycle ends.
• Set machine to basic /normal setting for medium crust.
• Press start. Add fruit when beeps.
• Now sit back and enjoy the aroma!
• Till you can remove it and cool on a rack.
• Enjoy!

Steps:

• Preheat oven to 350°F. Lightly butter three 8-inch-diameter cake pans. Dust pans with flour; tap out excess. Whisk first 6 ingredients in medium bowl to blend. Using electric mixer, beat butter and egg yolk in large bowl until well blended. Gradually beat in sugar. Beat in eggs 1 at a time. Mix in sour cream and vanilla. Beat in dry ingredients alternately with mashed bananas in 3 additions each. Divide batter among prepared pans.
• Bake cakes until tester inserted into center comes out clean, about 20 minutes. Cool cakes in pans on racks 10 minutes. Turn cakes out onto racks and cool. Place 1 cake layer on platter. Spread 3/4 cup Cream Cheese Frosting over top. Spread half of Mango Curd over frosting. Top with second cake layer. Spread 3/4 cup Cream Cheese Frosting over. Spread remaining half of Mango Curd over frosting. Top with third cake layer. Spoon 3/4 cup frosting into pastry bag fitted with large star tip. Spread remaining frosting around sides and over top of cake. Pipe frosting around top edge of cake. Arrange mango slices around top edge of cake. Garnish cake with mint. (Cake can be made 1 day ahead. Cover and chill. Let stand 2 hours at room temperature before serving.)

Steps:

• Pre-heat oven to 170°C, gas mark 4. Line a 10" x 8" brownie baking tray with parchment paper or foil.
• Combine flour, sugar, eggs, fruit and vanilla essence with a mixer into a nice cake mixture consistency.
• Fold in most of the nuts with a spatula, the rest can be sprinkled on top of the cake mixture after pouring into the brownie tray.
• Pour complete mixture into your brownie tray, making sure you spread the mixture evenly across the tray.
• Sprinkle the remainder walnut pieces on top of the mixture.
• Put the tray on the top shelf of the oven and bake for approximately 45 minutes or until a skewer inserted comes out clean.

Steps:

• Cake--------------.
• Preheat the oven to 350F degrees.
• Lightly butter 3 8" cake pans and dust with flour, tap out excess.
• Whisk first 6 ingredients in a medium bowl to blend.
• Using an electric mixer, beat butter and egg yolk in a large bowl until well blended.
• Gradually beat in sugar.
• Beat in eggs, 1 at a time.
• Beat in sour cream and vanilla.
• Beat in dry ingredients, alternating with the mashed banana.
• Divide mixture evenly between 3 cakepans.
• Bake cakes until tester inserted into center comes ut clean, about 20 minutes.
• Cool cakes in pans on racks 10 minutes.
• Turn cakes out onto racks and cool.
• Place 1 cake layer on a platter.
• Spread 3/4c cream cheese frosting (to follow) over top.
• Spread 1/2 of the mango curd (to follow) over the frosting.
• Top with 2nd cake layer, spread with 3/4 c of frosting and remaining mango curd.
• Top with 3rd cake layer.
• Spoon 3/4 c of the frosting into a pastry bag fitted with a large star tip.
• Spread remaining frosting around sides and over top of the cake.
• Pipe frosting around top edge of cake.
• Arrange mango slices around top edge of cake, garnish with mint.
• Cream Cheese Frosting----------.
• Beat cream cheese, butter and vanilla in a large bowl until light and fluffy.
• Gradually beat in the sugar.
• Cover and refrigerate until firm enough to spread, about 15 minutes.
• Mango Curd----------.
• Puree first 4 ingredients in processor, scraping down sides of work bowl.
• Add yolks, puree 15 seconds.
• Strain through sieve set over a large metal bowl, pressing on solids with back.
• of spatula to release as much puree as possible.
• Discard solids in sieve.
• Set metal bowl over medium saucepan of simmering water.
• Do not allow bottom of bowl to touch water.
• Whisk puree until thickened and thermometer registers 170F, about 10 minutes.
• Remove from water.
• Whisk in butter, 1 piece at a time.
• Cover and refrigerate overnight.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
• Blend mango, bananas, brown sugar, and juice of 1/2 lime in a blender until smooth.
• Whisk flour, baking soda, baking powder, cinnamon, nutmeg, and allspice together in a bowl. Mix butter, eggs, and mango-banana mixture into flour mixture until just combined. Pour batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• Whisk confectioners' sugar, water, and 1 teaspoon lime juice together until glaze is smooth and thick; spoon onto cooled muffins.