For a tropical twist on traditional banana bread, opt for this mango-infused version! Spiced with cinnamon and ginger, bursting with sweet chunks of mango and plump golden raisins, and with a subtle zing of lime zest, this moist and flavorful summer treat will instantly transport you to a sandy beach with blue waves washing up on the shore! For a bit of crunch, chopped nuts to the batter.
1 large Pittman & Davis Tropical Mangoes, peeled, pitted and diced (about 2 cups)
3 large eggs
¾ c. canola oil
2½ c. all-purpose flour
1 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1½ tsp. ground ginger
1 tsp. ground cinnamon
¼ tsp. salt
½ c. packed light brown sugar
¾ c. moist, plump golden raisins
Grated zest of ½ a lime
- Place oven rack in center of oven and pre-heat oven to 350° Grease bottom and sides of a 9×5″ loaf pan; dust with flour, tapping out excess. Put pan on an insulated baking sheet or on two regular baking sheets stacked one on top of the other. (This extra insulation will keep the bottom of the bread from over-baking).
- In a small bowl, whisk together eggs and oil; set aside. In a large bowl, whisk together flour, sugar, baking powder, baking soda, spices, salt and brown sugar. Break up any lumps.
- Stir liquid ingredients into dry until just moistened. Batter will be very thick. Stir in mango, raisins, and zest.
- Scrape batter into prepared loaf pan and smooth surface with a rubber spatula. Bake 1½ hours until golden brown and a toothpick inserted into the center comes out clean. Transfer pan to a wire rack and cool 5 minutes before removing from loaf pan. Allow to cool completely before serving.