We came across a few amazing produce stands on our way back from Monterey last weekend so we went a little crazy and got more than we could really eat. So I had a couple of overripe mangoes and decided to make them into mini bread loaves. Called up my Momma to get her zucchini bread recipe that I love and it worked perfect with the mangoes. Nomnomnom.
Why: It’s super moist just like Momma’s, but I wish the mango flavor came out a bit more. Next time I will chop half of the mangoes instead of smashing them so that I have mango chunks in the bread.
Makes 3 mini loaves
- 1.5 cups flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 eggs
- 1/2 cup oil
- 3/4 cups sugar
- 1.5 tsp vanilla extract
- 1-1.5 cups mango, smashed
Preheat oven to 325F. Grease your loaf pans.
In a small bowl, combine the flour, salt and baking soda. Set aside.
In a separate bowl, whisk together the oil and sugar. Add the eggs and vanilla, then the mango. Stir well.
Pour in the dry mixture and stir until just combined. Fill pans 2/3 full and bake for 30-35 minutes or until a toothpick inserted comes out clean. Let cool.