This long weekend was just as it should have been. I baked like a crazy person, watched a movie, ate a lot of good food and listened to a Beatles CD after a very long time.
Oh and I had this for breakfast on Saturday.
I love that you can bake a cake in a loaf tin and call it ‘bread’. So convenient 🙂 This one though, actually makes a pretty good breakfast bread. Barley flour, not a lot of oil, and fresh mango and banana. The softest, moistest and most flavourful bread ever!
I’ve baked lots of things with banana before. Like this, this and this. Even these and these. But I’ve never baked a cake with mango. The thing with this loaf though, is that the proportion of banana to mango (3:1) means that the latter’s flavour is a bit too subtle. You can smell it and taste it when you bite into a mango chunk, but the dominant flavour is banana. I made a mental note to add two mangoes the next time I make this. But it was too good not to share on the blog!
Excellent with a smear of cream cheese, just by the way. It’s bread, right?
The barley flour makes it soft as a little pillow. I had to add just a bit of regular flour because I ran out of barley. But even once refrigerated, the cake doesn’t harden even a bit. All that mashed up fruit lends a lot of moisture and you therefore need just 4 tablespoons of oil. Win win!
The recipe makes one big loaf but I have a mini-loaf tin so I also baked 6 muffins. Always fun to eat 🙂
Don’t miss this, makes a lovely weekend breakfast 🙂
What you’ll need:
1 and 1/2 cups barley flour/regular flour
1 tsp baking powder
1 tsp baking soda
3 ripe bananas
1 mango, cut in chunks (I’d recommend 1 and a half mangoes)
4 tbsps oil
1/2 cup plain yoghurt
1/2 cup brown sugar
1 tsp salt
1 tsp vanilla essence
What to do:
1. Preheat the oven to 180 C. Mix the flour, baking powder and baking soda. Set aside. (If using regular flour, sift it first)
2. Mash the bananas and mango in a large bowl. I had some chunks left and they taste great!
3. To the mashed fruits, add the oil, yoghurt, sugar and salt. Mix well.
4. Add the egg and vanilla essence and mix well till combined.
5. Now stir in the dry ingredients and pour into a greased loaf tin/muffin moulds.
6. Bake for about 30 to 35 minutes or till a toothpick comes out clean. For a regular sized loaf, you might need to bake for an hour.
7. Allow to cool a bit and then slice and eat while still warm, with a dollop of butter, cream cheese or just as is 🙂