Tired of the same old banana bread? Here’s an exotic fresh fruit bread that’s sure to please everyone, especially mango lovers. Rich and moist, it freezes well if wrapped in plastic wrap, then encased in aluminum foil.
You can buy ginger syrup, or try our recipe — it’s yummy on lots of foods and a great addition to any food-lover’s pantry.
This recipe makes one loaf.
Prep time: 30 min | Total time: 60 min | 10 Servings
butter for greasing the pan
unsalted butter (1 stick, melted)
pure vanilla extract
finely diced or chopped Earthbound Farm Organic Mango
unbleached all-purpose flour
ground star anise
chopped macadamia nuts (optional)
Position a rack in the lower third of the oven and preheat to 350 degrees F. Butter the bottom and sides of a 9x5-inch loaf pan. Set aside.
Place the sugar, butter, oil, eggs, ginger syrup and vanilla in a large bowl and whisk to blend.
In another bowl, whisk together the flour, baking soda, star anise, and salt. Add the dry ingredients to the egg mixture and stir to partially blend. Add the mango and nuts, if using, and stir until just combined. Transfer the batter to the prepared pan. Bake for 50 minutes, then reduce the oven temperature to 325 F. Continue baking until a toothpick or skewer inserted into the center of the bread comes out clean, 15 to 20 minutes more.
Transfer the loaf pan to a wire rack and let the mango bread cool for 15 minutes, then turn out and let cool completely before slicing.