Sometimes I treat my banana bread recipe like a kitchen sink because . . . that’s where I wash my dishes. Wait. That can’t be right. I treat my banana bread recipe like a kitchen sink because . . . I don’t like vomiting in a toilet. Hmm. OK. Try this one instead: I treat my banana bread recipe like a kitchen sink because I’ll put most anything in it—mac nuts, mangoes, whatever. I think that analogy holds water. Much like a sink.
I used apple bananas in this particular version because I live in Hawaii, and I’m a show-off—but regular bananas (3 large to 4 medium) would suffice instead. Beckie’s sticky mango glaze elevates this from a Sunday afternoon treat to Dear-God-don’t-touch-my-bread-if-you-want-to-keep-your-fingers. I ate four pieces the first time we made it, and, the second time, I impersonated my favorite Nintendo queen—Birdo, obviously—and shoved the whole loaf down my front hole.
I coarsely chopped some mac nuts because I think a nut is essential to banana bread, but you could swap this for any ole nut languishing in your cupboard or freezer. I also prefer fresh mango harvested at dawn during Jupiter Retrograde, but if you can’t get your hands on the good stuff, frozen works just fine.
I recommend serving this at your staff potluck, double elimination Mario Kart tournament, or as the piece de resistance at your all-banana bread dinner, wherein each course is a different banana bread, and this course is the final and most delicious. Cuz now I’m just grandstanding.
But, yeah dude, it’s good.
- 4 ripe apple bananas bananas, smashed
- ⅓ cup + two tablespoons unsalted butter, browned and cooled
- ¾ cup brown sugar
- 1 egg, beaten
- 1 teaspoon vanilla
- 1 tablespoon brandy (optional)
- 1½ cups flour
- pinch of salt
- 1 teaspoon baking soda
- ½ cup mac nuts, chopped
- ½ cup mango, rough chopped, frozen or fresh
- 1 cup mango, diced
- 1 cup granulated sugar
- 1 cup water
- ¼ teaspoon vanilla
- Preheat the oven to 350°F.
- In the bowl of a stand mixer fitted with a paddle attachment, mash together the apple bananas and browned butter. Mix in the sugar, egg, vanilla, and brandy. In a small bowl, whisk together flour, salt, and baking soda. Incorporate flour into butter mixture until just combined. Mix in mango and mac nuts. Pour batter into a buttered 4×8 inch loaf pan. Bake for 50 minutes to one hour, or until a tester comes out clean. Cool on a rack. Remove from pan and poke with the tines of a fork before brushing with mango glaze.
- Mix all ingredients in a small saucepan and bring to a boil over medium-high heat. Reduce heat to low and simmer for 20 minutes or until reduced by a third.
- In a blender, pulse liquid until smooth or desired consistency (we like ours a little chunky).
- Pour mango sauce back in your saucepan and keep on low heat for another ten minutes. Remove from heat and let cool until desired consistency.
- Spread sauce over mango bread, reserving some to garnish individual slices.