Mango Banana Cake Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Take about 1/4 of the chopped mango and puree in a food processor or blender until it is the same consistency as mashed bananas; it should yield about 1/2 cup pureed mango. Reserve remaining chopped mango.
• Sift flour, baking soda, cinnamon, salt, and pumpkin pie spice together in a large bowl.
• Combine butter, white sugar, and brown sugar in a small bowl until blended; mix in eggs and vanilla extract. Fold into the dry ingredients until just combined. Fold in chopped mango, pureed mango, banana, coconut, and walnuts. Let sit for 10 to 15 minutes. Pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 65 minutes.

Steps:

• Cake--------------.
• Preheat the oven to 350F degrees.
• Lightly butter 3 8" cake pans and dust with flour, tap out excess.
• Whisk first 6 ingredients in a medium bowl to blend.
• Using an electric mixer, beat butter and egg yolk in a large bowl until well blended.
• Gradually beat in sugar.
• Beat in eggs, 1 at a time.
• Beat in sour cream and vanilla.
• Beat in dry ingredients, alternating with the mashed banana.
• Divide mixture evenly between 3 cakepans.
• Bake cakes until tester inserted into center comes ut clean, about 20 minutes.
• Cool cakes in pans on racks 10 minutes.
• Turn cakes out onto racks and cool.
• Place 1 cake layer on a platter.
• Spread 3/4c cream cheese frosting (to follow) over top.
• Spread 1/2 of the mango curd (to follow) over the frosting.
• Top with 2nd cake layer, spread with 3/4 c of frosting and remaining mango curd.
• Top with 3rd cake layer.
• Spoon 3/4 c of the frosting into a pastry bag fitted with a large star tip.
• Spread remaining frosting around sides and over top of the cake.
• Pipe frosting around top edge of cake.
• Arrange mango slices around top edge of cake, garnish with mint.
• Cream Cheese Frosting----------.
• Beat cream cheese, butter and vanilla in a large bowl until light and fluffy.
• Gradually beat in the sugar.
• Cover and refrigerate until firm enough to spread, about 15 minutes.
• Mango Curd----------.
• Puree first 4 ingredients in processor, scraping down sides of work bowl.
• Add yolks, puree 15 seconds.
• Strain through sieve set over a large metal bowl, pressing on solids with back.
• of spatula to release as much puree as possible.
• Discard solids in sieve.
• Set metal bowl over medium saucepan of simmering water.
• Do not allow bottom of bowl to touch water.
• Whisk puree until thickened and thermometer registers 170F, about 10 minutes.
• Remove from water.
• Whisk in butter, 1 piece at a time.
• Cover and refrigerate overnight.

Steps:

• Pre-heat oven to 170°C, gas mark 4. Line a 10" x 8" brownie baking tray with parchment paper or foil.
• Combine flour, sugar, eggs, fruit and vanilla essence with a mixer into a nice cake mixture consistency.
• Fold in most of the nuts with a spatula, the rest can be sprinkled on top of the cake mixture after pouring into the brownie tray.
• Pour complete mixture into your brownie tray, making sure you spread the mixture evenly across the tray.
• Sprinkle the remainder walnut pieces on top of the mixture.
• Put the tray on the top shelf of the oven and bake for approximately 45 minutes or until a skewer inserted comes out clean.

Steps:

• CAKE:.
• Preheat oven to 350.
• Spray a bundt pan with nonstick cooking or baking spray.
• Combine the flour, salt, baking soda, cinnamon and nutmeg in a bowl.
• In a separate bowl cream butter and brown sugar.
• Stir in eggs, mashed bananas, and half of the diced mango until blended.
• Add banana mango mixture to the flour, stirring just enough to moisten throughout.
• Pour batter into bundt pan.
• Bake for 45 minutes or until toothpick comes out clean.
• Cool for 10 minutes, then invert onto a cooling rack and cool completely before making glaze.
• GLAZE:.
• Heat brown sugar and butter over medium heat until melted.
• Add rum and water.
• Simmer 5 minutes, stirring constantly until reduced.
• Place the cake on a cake plate. Spoon glaze over cooled cake.