A nutritious start for those back-to-school mornings: Whole Wheat Mango Bread with pecans, protein powder, wheat bran & oh-so-much mango goodness.
We are a T-minus 9 days and counting until school starts in our house. E-gads! What happened to summer? I feel like we didn’t swim enough, we didn’t go to the beach enough, we certainly didn’t go on our annual road trip, and I certainly didn’t get much cooking and blogging accomplished!
Despite all of this, we had an action-packed summer. The back-to-school supplies has been purchased. The back-to-school clothes are in the closet. Ripped up backpacks and lunch boxes have been replaced with newer ones. And I’m back to planning out our back-to-school eats.
Breakfast this year will be crazier than ever since my eldest, The Professor, is starting middle school. His school starts an hour and a half earlier than his siblings middle school, so I will have to be a little more organized in the morning.
The great folks at the Mango Board, sent me a box of mangoes to help me with my back-to-school meal planning. My kids have no problem putting away fresh mangoes. In fact, I had to fend them off my box of mangoes because I wanted to bake with them. This meant that I wanted the mangoes super soft and over ripe.
“Mommy, the smell of these mangoes is driving me crazy!” whimpered my 6-year old Princess.
And with each one-cup serving of mango giving them 100% of their daily vitamin C, 35% of their daily vitamin A and 12% of their daily fiber, all with 100 calories – there’s no reason to say no to a mango.
Normally, my kids will eat mangos straight up. Their favorite method is cut in a flower as pictured above. But when a box of mangos ripen all at once, then they go into smoothies, or in this Whole Wheat Mango Bread with Protein Powder and Pecans.
Made with super sweet mangoes, whole wheat flour, wheat bran, protein powder and pecans, your young student will start their day right with whole grain goodness, protein, vitamins and antioxidants. Again, it tastes so good, they won’t care about the good stuff packed inside.
This whole wheat mango bread did not last long in my house. Guess I need more mangoes to make another loaf!
- 1/3 cup butter, unsalted
- 1/2 cup brown sugar, light
- 2 eggs, large
- 1 cup whole wheat flour
- 1/4 cup protein powder, vanilla flavored
- 2 TBS wheat bran
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp cinnamon, ground
- 1 over-ripe mango, about 1 cup
- 1/2 cup sour cream
- 1/2 cup pecans, chopped
- Preheat oven to 350ºF.
- Apply non-stick spray to a 9" x 5" loaf pan and line the bottom with parchment paper.
- Using a stand mixer or a hand mixer, cream together butter and brown sugar.
- Mix in eggs until well blended.
- In a separate medium-sized bowl, whisk together flour, protein powder, wheat bran, baking soda, salt and cinnamon.
- In batches, whisk dry ingredients into the wet, making sure everything is evenly distributed.
- In a small bowl, whisk together mango and sour cream.
- Mix mango mixture into the rest of the batter until just combined.
- Fold in pecans.
- Pour batter into the prepared pan and bake until a toothpick inserted into the center of the bread comes out clean, about 50-60 minutes.
- Let bread rest in the pan for 10 minutes, then turn out onto a cooling rack to cool completely, about an hour.
Serving Suggestions: Garnish top of bread with 2 TBS of chopped pecans or old-fashion oats.
Amount Per Serving: Calories: 185Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 50mgSodium: 320mgCarbohydrates: 18gFiber: 2gSugar: 10gProtein: 5g