Mango Banana Bread (Walang Itlog, Walang Gatas)

ito Tinapay na Mangga at Saging is a simple fruity version of the classic banana bread, but made with no eggs, no dairy, and no refined sugar, and full of tropical flavors.

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Tinapay na Mangga at Saging

ito Tinapay na Mangga at Saging is a simple fruity version of the classic banana bread, but made with no eggs, no dairy, and no refined sugar, and full of tropical flavors.

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Prep Time: 10 minuto min

Magluto Oras: 50 minuto min

Kabuuang Oras: 1 oras hr

Kurso: Almusal, Meryenda

Cuisine: Amerikano

Servings: 12 hiwa

Mga Calorie: 228.8 kcal

May-akda: Carine Claudepierre

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Ingredients

Kustomer ng Estados Unidos - metric

• ▢ 1 tasa Mangga - fresh, ripe, diced into small cubes
• ▢ 1 tasa Minasang Saging - about 3 medium yellow/ripe bananas, peeled, mashed (note 1)
• ▢ ⅓ tasa Asukal ng niyog - (tala 2)
• ▢ ⅓ tasa Coconut Milk - (tala 3)
• ▢ ⅓ tasa Natunaw na Langis ng Niyog - (note 4), cooled at room temperature
• ▢ 1 kutsarita Vanilla Extract
• ▢ 2 tasa Harinang Kusang Tumataas - (tala 5)
• ▢ 1 kutsarita kanela
• ▢ ½ tasa Macadamia Nuts - (note 5), finely chopped

tagubilin

• Painitin ang oven sa 350°F (180°C). Lagyan ng parchment paper ang isang 9-pulgada x 5-pulgadang loaf pan. Lagyan ng kaunting mantika ang papel. Itabi.
• Slice off both sides of the mango, cutting around the flat pit in the center.
• With each half, use a small, sharp knife to score the flesh in a crisscross pattern, creating a grid of 0.2-inch cubes (0.5 cm). Be sure not to cut through the skin.
• Use a tablespoon to scoop out the diced mango from the skin. Set aside in a bowl.
• Peel and mash the bananas using a fork. Measure the exact amount required by the recipe: 1 cup of mashed bananas. If you have leftovers, freeze them in Ziploc bags and use them in a smoothie later.
• In a large mixing bowl, whisk together the mashed bananas, sugar, coconut milk, oil, and vanilla extract, if used. Whisk until well combined.
• Stir in the self-raising flour, cinnamon, and stir with a rubber spatula until a thick batter forms.
• Fold in fresh mango cubes and chopped macadamia, and stir gently to incorporate the fruit and nuts evenly.
• Transfer the banana bread batter into the loaf pan. If you like, press pieces of extra mango on top to decorate.
• Bake the bread on the center rack for 50-55 minutes at 350°F (180°C) until a toothpick inserted in the middle of the bread comes out clean or with only a tiny crumb on it. Foil the loaf pan after 30 minutes if the top starts to brown too fast.
• Let it cool down for 10 minutes in the pan at room temperature, then lift the hanging part of the parchment paper to release the bread onto a cooling rack.
• Let the bread cool for about 1-2 hours before slicing into 12 slices.

Mga Tala

Tandaan 1: Pick bananas with black spots on their skin. The banana bread will be sweeter and the crumb much moister. The recipe works with yellow bananas too if you prefer the bread less sweet.

Tandaan 2: Any granulated sweetener works like brown sugar, or you can skip the sugar entirely if you don’t like a too-sweet banana bread. You can also increase the sugar up to 1/2 cup if you like it sweeter!

Tandaan 3: I am using canned coconut milk, shake the can before opening, then stir with a fork to make it consistent – often a layer forms on top. Then measure. You can also use packaged coconut milk, or other milk like soy milk, or almond milk.

Tandaan 4: Any oil can be used. Low-flavor oil works best, like light olive oil or light avocado oil.

Tandaan 5Ang dalawang tasa ng self-rising flour ay katumbas ng 2 tasa ng all-purpose flour + 3 na kutsarita ng baking powder. Para sa gluten-free na opsyon, gamitin ang aking converter na walang gluten, pero huwag kalimutan ang baking powder.

Tandaan 6: I don’t recommend frozen mango cubes. They are too big for the recipe. You want diced mango cubes with a size of 0.2 inches (0.5 cm).

Tandaan 7: You can swap macadamia nuts for unsweetened shredded coconut, or other nuts like pecan, or chocolate chips. You can also skip this ingredient entirely if preferred

Imbakan: Store the banana bread in an airtight cake box for 4 days in the fridge or freeze. Thaw the day before at room temperature.

Mode ng Oven: Gumagamit ako ng fan-forced (convection) mode. Kung kailangan mong gumamit ng conventional mode, inirerekomenda kong taasan ang temperatura ng 25°F (15°C). Dapat pareho ang oras ng pagbe-bake, ngunit maaaring abutin pa ito ng ilang minuto.

kagamitan

9-pulgada x 5-pulgadang Pan

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Pagkain

Paglilingkod: 1pagpira-pirasuhin | Mga Calorie: 228.8kcal | Carbohydrates: 31.7g | Protina: 3.3g | Taba: 10.8g | Saturated fat: 5.9g | Polyunsaturated Fat: 0.4g | Monounsaturated na taba: 3.7g | Sosa: 3.6mg | Potassium: 145mg | Hibla: 1.8g | Asukal: 13.6g | Vitamin A: 161.7IU | Bitamina B12: 0.1Pg | Bitamina C: 6.7mg | Bitamina D: 3.3Pg | Calcium: 22.4mg | Iron: 0.5mg | magnesiyo: 21mg | Posporus: 37.2mg | Zinc: 0.3mg

Ingredients at Substitutions

Kaunting simpleng sangkap lang ang kailangan mo para gawin ang resipe na ito. Narito kung paano pumili at magpalit ng mga ito.

• Mangga – This fruit brings a sweet, tropical flavor and a lovely moist texture to the bread. It’s important to use fresh, ripe mangoes, diced into small cubes. If you prefer peaches, try my Tinapay na Saging na Peach.
• Minasang Saging – This is the base of the banana bread, providing natural sweetness, moisture, and its signature flavor. For a sweeter and moister bread, use very ripe bananas with black spots.
• Asukal ng niyog – This adds sweetness to the bread. You can also use other granulated sweeteners like brown sugar, adjust the amount to your preference, or even omit it if your bananas are very ripe.
• Coconut Milk – This contributes to the bread’s moisture and gives it a subtle tropical richness. Canned or packaged coconut milk works, and you can also use other plant-based milks like soy milk or almond milk.
• Natunaw na Langis ng Niyog – This provides fat, making the bread tender and moist. Any low-flavor oil, such as light olive oil or light avocado oil, also works well.
• Vanilla Extract – This enhances the overall flavor profile of the banana bread with its warm, sweet notes.
• Harinang Kusang Tumataas – This forms the structure of the bread and already contains leavening agents for a good rise. For a gluten-free option, use my converter na walang gluten, pero huwag kalimutan ang baking powder.
• kanela – This spice adds a warm, comforting aroma and flavor that complements the fruits.
• Macadamia Nuts – These add a lovely crunch and a buttery, nutty flavor to the bread. You can swap them for unsweetened shredded coconut, pecans, or even chocolate chips, or leave them out entirely.

How to Make Mango Banana Bread

This bread is really easy to whip up. Here’s how in a few pictures.

Mash the bananas in a bowl and measure the exact amount needed.

Add the other liquid ingredients and the sugar and stir to combine.

Incorporate the dry ingredients and stir until just combined. Transfer to the loaf pan.

Ihurno ang tinapay sa gitnang rack sa loob ng 50-55 minuto sa 350°F (180°C).

Mga Tip sa Pagbe-bake ni Carine

Let me share a few more tips for a perfect tropical banana bread.

• Choose Right Bananas – For the sweetest and moistest banana bread, pick bananas with plenty of black spots on their skin. If you prefer a less sweet bread, yellow ripe bananas also work.
• Optimal Oil Temp – After melting your coconut oil, make sure it cools down to room temperature before mixing it with the other liquid ingredients. This prevents it from solidifying too quickly in the batter.
• Huwag Maghalo nang Labis – When stirring in the flour, and especially when folding in the mango and macadamia nuts, mix gently until just combined. Overmixing can lead to a tough bread.
• Foil para sa Browning – Keep an eye on your bread during baking. If the top starts to brown too quickly before the inside is fully cooked, loosely tent the loaf pan with foil after about 30 minutes.
• Paglamig – Let the bread cool in the pan for 10 minutes before lifting it out onto a cooling rack. Then, allow it to cool for a good 1 to 2 hours on the rack before slicing. This helps the bread set properly and prevents it from crumbling.
• Pagpipilian na Walang Asukal – If your bananas are ultra-ripe with black skins, you can completely skip the added sugar in the recipe. The natural sweetness from the fruit will be enough for a tasty bread.
• Decorate with Mango – Use any leftover mango flesh around the flat pit to cut tiny slices. You can press these onto the top of the banana bread batter before baking for a pretty decoration.

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