Ripe mango and bananas, chopped walnuts and vanilla create a flavorful, not-too-sweet dessert bread. Substituting canola oil for butter lightens it up. Recipe below.

That’s right. The guy who never bakes has baked again. But a bread like this is so easy that it doesn’t feel like baking. There’s no sifting, no kneading, no waiting for dough to rise (and punching it down and waiting some more). You don’t even need to haul out the mixer for this bread—a wooden spoon will do just fine.

Of course despite the name, Mango Banana Bread is really more of a loaf cake than a bread. And therein lies some of the ease. You’re not producing a temperature-humidity-time-sensitive dough; you’re making a batter. At least for me, batters are much more forgiving. Continue reading “Easy as, well, Mango Banana Bread” →