Banana Mango Muffin
Banana Mango Muffin- Moist, fast, and fluffy get excited about this tropical bread.
- Prep time
- 15 min
- Cook time
- 16 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 large bananas mashed (about a cup)
- ¼ cup sour cream/ yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 large mango chopped (about a cup or more)
- ½ cup raisins
- 1 teaspoon ground ginger powder/
- ½ cup 4 ounce unsalted melted butter (replace with oil)
- 1 -2 Tablespoons dark rum (optional)
- 4 oz. cream cheese (room temperature)
- ½ cup confectioners' sugar
- 2 to 3 Tbs. cold whole or low-fat milk
- 1 teaspoon pure vanilla extract
- ½ teaspoon lime/lemon
- 1 teaspoon grated lime
Instructions
- 1
Preheat oven to 350 degrees. Grease a loaf or muffin pan with baking spray; set aside
- 2
In a small bowl whisk together eggs,mashed bananas, sugar (brown and white) sour cream and vanilla.
- 3
In another bowl combine flour, baking powder, baking soda, and salt
- 4
Gradually add wet ingredients to the bowl of dry ingredients add whisk with a spatula until thoroughly mixed.
- 5
Throw in mango, raisin and ginger spice. Fully combine to incorporate ingredients.
- 6
Finally pour in melted butter thoroughly mix. Scrape down sides.
- 7
Pour mixture into prepared loaf pan – bake for about 60-75 minutes, if using a loaf pan or until a toothpick inserted comes out clean
- 8
If using a muffin pan bake for 16 -20 minutes or until a tooth pick inserted comes out clean.
- 9
Let it cool before glazing.
- 10
Cream cheese Glaze