The best gifts are usually one of two things: unexpected and useful. Michael’s were both. A former Madisonian and old family friend, Michael spends the majority of his time living in Grenada (not to be confused with Granada, Spain) amidst cacao and fresh fish. During his last visit, he brought a few tastes of the Caribbean for us to keep: bottles of fresh mango, avocado and key lime juice. For experimentation purposes, of course – and experiment, I did.
I am still savoring the avocado and key lime juice, but the mango purée officially spiced up my drab banana bread routine. The loaf combines summery fruit and wintery gingerbread flavors, making it a year-round staple bread. Thanks for the inspiration, Michael!
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
1 1/2 teaspoon cinnamon
2 tablespoon dark chocolate protein powder (I used teraswhey)
1/2 teaspoon ground nutmeg
1 cup whole wheat flour
1 cup mango purée
1/4 cup applesauce
1/2 tablespoon vanilla
1/8 cup plus 1 tablespoon brown sugar
1/4 cup blue agave nectar
1/2 cup dark chocolate chips
1/2 cup chopped almonds
2 tablespoons powdered sugar
1 – Preheat oven to 350° and grease a 9 inch by 5 inch loaf pan.
2 – Combine baking soda, baking powder, salt, cinnamon, protein powder, nutmeg and flour. In a separate bowl, whisk the mango purée, applesauce, vanilla, brown sugar, agave nectar
3 – Fold in the chocolate chips and almonds.
4 – Pour into the pan and bake until golden brown and cooked through, about 30-40 minutes.
5 – Sprinkle with powdered sugar and serve warm.
For variations, consider:
-Adding small chunks of fresh, diced mango
-Substituting walnuts for almonds
-Topping with homemade cream cheese frosting