There was an excessive amount of bananas and mangos in my kitchen wasting away. I didn’t need any more frozen fruit for smoothies and there’s only so many loaves of banana bread and banana nut muffins to be made before there’s mutiny in the household. Thus, the bright idea of making a cake and including mangos as well as lemons into the cake came to pass. The recipe turned out quite delicious and was a total hit in the household and a mutiny was avoided.
Ingredients
- 1 cup pureed mango and banana (1 ripe mango and 2 ripe bananas)
- 1 whole lemon, juiced and zested
- 3 eggs
- 3/4 cup avocado oil
- 1 ½ cup cane sugar
- 1 tsp lemon extract
- 3 cups all purpose flour
- 3 tsp baking powder
- 1 tsp baking soda
- ½ salt
Directions
Grease and flour a large bundt pan and set aside.
Blend mango and bananas in a blender or food processor until a nice puree is made. Add lemon juice next and blend a few seconds. Pour mixture into a large mixing bowl and add eggs one at a time, beating after each addition. Add sugar and whisk thoroughly until sugar is dissolved. Next add oil and lemon extract and mix well.
In a separate bowl, combine flour, baking powder, baking soda and salt. Mix using a wire whisk to incorporate air into the mixture.
Slowly add dry mixture to wet mixture in about 1/2 cup increments and whisk thoroughly after each addition, thus ensuring no lumps remain. Last add lemon zest and whisk until incorporated into batter.
Scrape batter into bundt pan and drop a few times on countertop to evenly distribute. Place cake into a cold, 325 degree oven. Bake for approximately 1 hour and 30 minutes or until toothpick inserted into middle comes out clean.
Cool completely before removing from pan. May serve with fresh whipped cream or lemon glaze. Eat and enjoy!
Leave a Reply