Mango Browned Butter Bread

You just never know what might happen when you enter the kitchen. I didn't plan to make this bread, but I'm glad for the accident. My inspiration: One, I had a ripe mango resting it's pretty little self on the counter (not to mention the lone, rapidly darkening and, decidedly, un-pretty banana). And two, Meg of Queenie Takes Manhattan was gushing over a gorgeous browned butter pound cake she'd made. I wanted that buttery nuttiness and why the hell not throw in a touch of sweet mango. Shake what your mama gave you...




Mango Browned Butter Quick Bread
1/2 cup (1 stick) butter
3 eggs
1/4 cup canola oil
1 ripe banana
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 t. baking powder
1 t. baking soda
1 1/2 t. ground ginger
1 t. ground cinnamon
1/4 t. salt
1 mango, peeled, pitted and diced
zest of 1 lime
3/4 cup walnuts, coarsely chopped

• Preheat the oven to 350 and grease a loaf pan.
• In a small saute pan over medium-high heat, cook butter until it has browned and smells nutty. Remove from heat.
• Whisk together the eggs and oil and set aside.
• In a large bowl, combine the flour, baking powder and soda, spices and salt.
• Slowly add the slightly cooled butter to the egg and oil mixture; pour over the dry ingredients and mix until blended. Dough will be thick.
• Add mango, zest and nuts and stir to combine. Pour batter into prepared loaf pan.
• Bake, on a sheet pan in case there is spillage, for about 1 1/2 hours, until golden brown and a toothpick comes out clean. If you remember, rotate pan half way through baking time.
• Cool for 5 minutes in pan and then transfer loaf to a cooling rack. Once cool, store in the refrigerator.
• Enjoy!