Sunday, July 24, 2011

I wish it would rain already



Fact:  I have never sliced a mango before.  Not once.  Not ever.

Love those measuring cups.  Love them to death.


Fact:  They have a slightly invisible pit.  Not so awesome to try and slice around.


Sifting in the cocoa powder for fun.  Fun is allowed.  


Fact:  I added cocoa powder to this recipe because...  why not?  Life is a gamble.  Deal me in.


Most difficult folding I've ever done.


Tip:  If you love mango, you should watch this and remind yourself of all the reasons mango is amazing.



Diabetes Chick is here to make her debut.  



 Vegan Chocolate Mango Banana Bread
Adapted from Joy the Baker


2 medium overly-ripe bananas, sliced
1/2 cup vegetable oil
1/2 cup brown sugar, packed
2 tsps vanilla extract
2 cups flour
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 cup dutch processed cocoa
1 ripe mango, cut into 1/2 inch chunks
raw sugar, for sprinkling

*preheat oven to 350 degrees; lightly butter and flour a 9" x 5" loaf pan*


1. In a large bowl, mash the bananas. Add the vegetable oil, brown sugar, and vanilla and whisk until thoroughly combined.

2.  Sift together the flour, baking powder, salt, cinnamon and cocoa into the banana mixture.  Stir together with a wooden spoon until just combined.  Fold in the mango chunks.  Your bread dough should be fairly stiff - this is okay!

3.  Scoop the dough into your loaf pan and even out slightly with a rubber spatula.  This would be a good time to sprinkle your raw sugar over the top.  Bake on the center rack for 25-30 minutes, or until a long skewer inserted into the center comes out relatively clean (a few crumbs are fine).  Let cool in the pan on a wire rack for 20 minutes, and then turn out onto a cutting board to slice and serve warm.

*bread will keep, wrapped at room temperature, for 5 days.... or maybe 5 hours, depending on how hungry you are*



Pretty Pretty Princess.

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