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20 breakfast and brunch recipes

Make an elegant and delicious breakfast or brunch to start the weekend off right.

Mango banana bread

Blue Kitchen
Mangos add an extra tang and a tropical twist to classic banana bread.

By Terry Boyd, Blue Kitchen 

Serves 12

2 cups all-purpose flour

1-1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 eggs, beaten

2 ripe bananas, mashed

1 cup sugar

1/2 cup canola or cooking oil (plus extra for greasing baking dish)

1 teaspoon vanilla

1 large, ripe mango, peeled, pitted and diced (about 1 cup)

1/2 cup chopped walnuts

1. Preheat oven to 350 degrees F.

2. Grease a 5 by 9-inch glass baking dish with a little of the oil. Set aside.

3. Combine flour, baking powder, baking soda and salt in a large bowl. Stir to mix thoroughly.

4. In a separate bowl, mix eggs, bananas, sugar, oil and vanilla. Add banana mixture to flour mixture and stir with a wooden spoon until just combined. Fold in mango and walnuts. Transfer batter to baking dish.

5. Bake in center of the oven until a wooden pick inserted in the middle of the bread comes out clean, about 50 minutes (check at 45 minutes – oven temperatures vary).

6. Transfer baking dish to a wire cooling rack and let cool for 15 minutes. Carefully work around the edges of the bread with a thin, flexible baking spatula to loosen it and turn it out onto the rack. Let the bread cool completely before serving (that was the hardest part of this recipe).

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Mark Sappenfield
Editor

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