Banana Bread With Mango Curd
|All purpose flour||4 Cup (64 tbs)|
|Packed brown sugar||1 1⁄3 Cup (21.33 tbs)|
|Baking powder||1 Tablespoon|
|Baking soda||1 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Mashed banana||2 Cup (32 tbs) (Ripe)|
|Cooking oil||1 1⁄4 Cup (20 tbs)|
|Chopped macadamia nuts/Walnuts||2⁄3 Cup (10.67 tbs), toasted|
|Nut streusel||1 (1 Recipe)|
|Mango curd||1 (1 Recipe)|
1 Grease two 8x4x2-inch or 9x5x3-inch loaf pans. Set aside.
2 In a very large mixing bowl combine 1 1/2 cups of the flour, the brown sugar, baking powder, baking soda, salt, and cloves. Add the banana and oil. Beat with an electric mixer on low speed until combined. Beat on high speed for 2 minutes. Add the eggs; beat until combined. Stir in the remaining flour and the nuts.
3 Pour batter into prepared pans. Sprinkle with Nut 'n' Streusel Topping. Bake in a 350° oven for 60 to 65 minutes or until wooden toothpicks inserted near the centers come out clean. Cool in pans on a wire rack for 10 minutes. Remove from pans and cool completely. Wrap bread and store overnight at room temperature before slicing.