We just launched the print copy of our cookbook this week : The Art Of Caribbean Baking in Amazon bookstore, so as a special treat I am sharing the recipe for Mango and Avocado bread which you will find in the book.
Mango and avocado are a very seasonal fruit in the Caribbean. They are both in their peak season during the summer months so combine them in this unique tropical-tasting and moist bread. I found some great Mango and avocado this weekend at my local farmers market, so it was a great time to make this bread, I adjusted it a bit by adding some greek yogurt which made it pretty moist. It’s sure to be a winner! Serve warm with mango butter or greek yogurt as a treat with your morning coffee.
Mango Avocado Bread
Servings: 2 loaves
2 cups sifted all-purpose flour 1⁄2 cup whole wheat flour
2 tsp. baking powder
1⁄2 tsp. baking soda
2 tsp. ground cinnamon
1⁄2 tsp. salt
1⁄2 cup butter or margarine
1 3⁄4 cups sugar
3 eggs1 cup mashed mango (2 very ripe mangoes)
1 cup mashed avocado (4 ripe avocados)
1⁄2 cup chopped nuts
2 tsp. vanilla extract
Preheat oven to 350o F (180o C). Grease two loaf pans well.
Sift together both flours, baking powder, baking soda, salt, and cinnamon. Set aside.
Cream together the butter and sugar. Add the eggs one at a time and whisk until light and fluffy.
Mix the mango and avocado puree together. Fold the dry ingredients into the fruit puree. Mix in the nuts and vanilla extract.