Banana Bread with Mango, Maple Yogurt and Toasted Almonds.
I must begin today’s post with an apology to my mom. June did not like it one bit when I posted a story + recipe last year titled ‘pimp my egg salad’. Even after I explained that it is a popular slang meaning to customize, to embellish, to elevate with add-ons, to fancify the everyday…… she still finds this term to be offensive. So, sorry Mom. I just couldn’t help myself.
The following recipe makes one humble yet delicious loaf of banana bread, but it is the quick and fancy toppings that truly make it shine. If you are looking to make an impressive, satiating dessert in a hurry, this lip smacking combo will certainly deliver. One could substitute with any favourite fruit, plus whatever nuts appeal (toasted coconut would be divine) and any flavour of yogurt. If you enjoy nuts in your banana bread, feel free to add 2/3 c walnuts, at the same time you would add the mashed bananas.
½ c vegetable oil
¾ c sugar
1 tsp vanilla extract
1 c flour
1/8 tsp baking powder
½ tsp baking soda
1 tsp cinnamon
½ tsp salt
1 ½ c ripe, mashed bananas
Preheat oven to 350*. In large mixing bowl beat eggs, sugar, oil and vanilla. In a smaller bowl whisk together all of the dry ingredients. Add the dry ingredients to the wet mixture and blend until well combined. Stir in the mashed bananas. Pour batter into a greased loaf pan and bake for 45-55 minutes, until tests done in the centre when poked with a tooth pick. Cool. Cut into 1″ slices and serve on dessert plates. Garnish with desired toppings (see below).
1 c plain yogurt mixed with 3 tbsp real maple syrup
1 fresh mango, peeled and diced
1/2 c slivered almonds, lightly toasted