One of the highlights of our trip to Maui was this little roadside stand on the way to Hana. We were embarking on the famous Road to Hana and heard that we absolutely had to take a pit stop near the beginning to a little fruit stand. We bought a loaf of banana bread and some ordered-to-cut fresh pineapple. Little did we know that the little road stand would change our lives forever.
The pineapple was so fresh and sweet that it almost tasted like it was spiked with rum! The juices in the fruit started caramelizing a bit that we could faintly taste the fermentation of alcohol. To this day, we still have not had pineapple as good as the one sold by that one fruit stand.
And the banana bread was out of this world! It was full of banana flavor, super moist, and practically melted in our mouths. I haven't found a recipe that has even come close to imitating it, and I hope that I do find it one day. While doing a search for Hawaiian banana bread, I came across this mango bread recipe on A Dash of Sugar and Spice that I knew I had to try. If I couldn't have my Hawaiian banana bread, then I would have to try another recipe from the islands! This mango bread recipe comes from a Hawaiian cookbook, so I knew that it would taste authentic.
The bread is super moist, and the mango has a bit of tartness that is nicely counterbalanced by the brown and white sugar. I immediately think of palm trees, sandy beaches and fruity drinks when I take a bite of this bread. In fact, I think I could eat this all day long! If you want, you could even substitute 1 cup of the mango and replace it with banana to make this a mango banana bread.
Since we're not in Hawaii right now, this is a perfect way to bring the islands to us! Aloha!
The bread is super moist, and the mango has a bit of tartness that is nicely counterbalanced by the brown and white sugar. I immediately think of palm trees, sandy beaches and fruity drinks when I take a bite of this bread. In fact, I think I could eat this all day long! If you want, you could even substitute 1 cup of the mango and replace it with banana to make this a mango banana bread.
Since we're not in Hawaii right now, this is a perfect way to bring the islands to us! Aloha!
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger (I didn't have any, so I omitted)
- ½ teaspoon salt
- 3 eggs
- ¾ cup canola oil
- ¾ cup white sugar
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- 2 cups diced mango, about 3 mangoes (I used two large mangoes)
Directions
Preheat oven to 350 degrees F. Grease a 9×5″ loaf pan.
Combine flour, baking soda, spices, and salt in a large bowl. Whisk to combine and make a well in the center of the dry ingredients.
Add the eggs, oil, sugars, vanilla, and mango to the well. Stir to combine, until just mixed. Pour into the loaf pan.
Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Let bread cool for 10 minutes in the pan, then remove and cool completely on a wire rack before slicing.
Variation: Mango Banana Bread – Replace 1 cup of mango with 1 cup mashed banana
Yield: One loaf
Source: A Dash of Sugar and Spice
One of the highlights of our trip to Maui was this little roadside stand on the way to Hana. We were embarking on the famous Road to Hana and heard that we absolutely had to take a pit stop near the beginning to a little fruit stand. We bought a loaf of banana bread and some ordered-to-cut fresh pineapple. Little did we know that the little road stand would change our lives forever.
The pineapple was so fresh and sweet that it almost tasted like it was spiked with rum! The juices in the fruit started caramelizing a bit that we could faintly taste the fermentation of alcohol. To this day, we still have not had pineapple as good as the one sold by that one fruit stand.
And the banana bread was out of this world! It was full of banana flavor, super moist, and practically melted in our mouths. I haven't found a recipe that has even come close to imitating it, and I hope that I do find it one day. While doing a search for Hawaiian banana bread, I came across this mango bread recipe on A Dash of Sugar and Spice that I knew I had to try. If I couldn't have my Hawaiian banana bread, then I would have to try another recipe from the islands! This mango bread recipe comes from a Hawaiian cookbook, so I knew that it would taste authentic.
The bread is super moist, and the mango has a bit of tartness that is nicely counterbalanced by the brown and white sugar. I immediately think of palm trees, sandy beaches and fruity drinks when I take a bite of this bread. In fact, I think I could eat this all day long! If you want, you could even substitute 1 cup of the mango and replace it with banana to make this a mango banana bread.
Since we're not in Hawaii right now, this is a perfect way to bring the islands to us! Aloha!
The bread is super moist, and the mango has a bit of tartness that is nicely counterbalanced by the brown and white sugar. I immediately think of palm trees, sandy beaches and fruity drinks when I take a bite of this bread. In fact, I think I could eat this all day long! If you want, you could even substitute 1 cup of the mango and replace it with banana to make this a mango banana bread.
Since we're not in Hawaii right now, this is a perfect way to bring the islands to us! Aloha!
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger (I didn't have any, so I omitted)
- ½ teaspoon salt
- 3 eggs
- ¾ cup canola oil
- ¾ cup white sugar
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- 2 cups diced mango, about 3 mangoes (I used two large mangoes)
Directions
Preheat oven to 350 degrees F. Grease a 9×5″ loaf pan.
Combine flour, baking soda, spices, and salt in a large bowl. Whisk to combine and make a well in the center of the dry ingredients.
Add the eggs, oil, sugars, vanilla, and mango to the well. Stir to combine, until just mixed. Pour into the loaf pan.
Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Let bread cool for 10 minutes in the pan, then remove and cool completely on a wire rack before slicing.
Variation: Mango Banana Bread – Replace 1 cup of mango with 1 cup mashed banana
Yield: One loaf
Source: A Dash of Sugar and Spice
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