Banana Bread With Mango Curd Recipe
Servings: 1
Ingredients
- 4 c. all-purpose flour
- 3 2/3 c. packed brown sugar
- 1 Tbsp. baking pwdr
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp grnd cloves
- 2 c. mashed ripe banana (about 4 medium)
- 1 1/4 c. veg. oil
- 4 x Large eggs
- 2/3 c. minced toasted macadamia nuts or possibly walnuts
- 1 x recipe Streusel Topping
- 1 x recipe Mango Curd
Directions
- In a large mixing bowl combine 11/2 c. of the flour, brown sugar, baking pwdr, baking soda, salt, and cloves. Add in banana and oil. Beat with an electric mixer on low speed until blended, then on high speed for 2 min. Add in Large eggs; beat until blended. Stir in remaining flour and nuts. Pour batter into 2 greased 8x4x2-inch or possibly 9x5x3-inch loaf pans. Sprinkle with Streusel Topping. Bake in a 350F oven for 60 to 65 min or possibly until a toothpick inserted near the center comes out clean. Cold in pans on a wire rack for 10 min. Remove from pans; cold completely. Wrap and store overnight at room temperature before slicing. Serve with Mango Curd.
- Makes 2 loaves (16 slices per loaf).
- Streusel Topping: In a small mixing bowl combine 1/3 c. packed brown sugar and 1/4 c. all-purpose flour.
- With a pastry blender or possibly 2 forks, cut in 2 Tbsp. margarine or possibly butter until mix resembles coarse crumbs. Stir in 2/3 c. minced toasted macadamia nuts or possibly toasted walnuts.
- Mango Curd: In a large saucepan stir together 3/4 c. sugar and 2 Tbsp. cornstarch. Stir in 1 c. pureed mango, 1/4 c. margarine or possibly butter, 2 Tbsp. lemon juice, and 1 Tbsp. finely shredded orange peel. Cook and stir over medium heat until thickened and bubbly. Slowly stir about half of the mix into 6 beaten egg yolks. Then return all of the egg yolk mix to the saucepan. Bring to a gentle boil. Cook, and stir for 2 min more. Cover surface with plastic wrap and refrigerateuntil serving time.
- Makes 2 c..
- NOTES : A taste of the tropics which's the ultimate in luxury for brunch or possibly tea.
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