Banana bread with mango

Name: banana bread with mango
Cook time: 30 min
Total time: 180 min
Yield: 10
Cuisine: American
Ingredients: 250 g wheat flour; 2 tl baking powder; 1 tl ground cinnamon; 100 g butter at room temperature; 200 g white caster sugar; 1 bag vanilla sugar 10 bags of 8 g; 2 Eggs; 1 cup creme fraiche 125 ml; 1 package coconut milk 200 ml; 300 g banana peeled and finely popped; 1 box mango 250 g, frozen; 175 g powdered sugar

A tasty american recipe. The dessert contains the following ingredients: wheat flour, baking powder, ground cinnamon, butter (at room temperature), white caster sugar, vanilla sugar (10 bags a 8 g), eggs, crème fraîche (125 ml), coconut milk (200 ml), banana (peeled and fine-tasting), mango (250 g, frozen) and powdered sugar.

Ingredients

Kitchen Stuff

cake mold (27 cm), greased, baking paper, food processor, skewer

Directions

Preheat the oven to 180 ºC. Line the baking tin with baking paper. This way you can easily remove the bread from the mold later on.
Sieve the flour in a large bowl with the baking powder, cinnamon and a pinch of salt. Mix the butter, caster and vanilla sugar in the food processor in 20 sec. to an almost smooth mixture. Let the machine run and add 1 for 1 eggs, crème fraîche and 100 ml coconut milk. Scoop the butter mixture through the flour mixture.
Transfer the banana and frozen mango and spread the batter over the cake tin.
Fry in about 1 hour until golden brown and done. After 50 minutes, check for doneness with the skewer. If this comes out clean, the cake is done. Let the banana bread cool down in the mold for 30 minutes. In the meantime, heat the rest of the coconut milk and powdered sugar in a saucepan in 5 minutes to a thick glaze and allow to cool slightly.
Remove the banana bread from the mold, place on a rack and pour the glaze over it. Allow to cool down in 1 hour. Serve in slices. Tasty with butter.
You can prepare the banana bread 1 day in advance. Store in an airtight drum.