Descending through rain forest on the Kilauea Iki trail into the still steaming crater, back out and around the rim of the volcano was amazing, my husband Scott took this photo looking out onto the Kilauea crater.
I also saw a Nene bird, an endangered Hawaiian goose, and I think he saw me too!
Ingredients and Directions for Mango Bread
3 large eggs
3/4 cup canola oil
2 & 1/2 cups all purpose flour
1 cup sugar
1 tablespoon finely chopped crystallized ginger
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup organic light brown sugar
2 cups diced mango, I used 2 large peeled and pitted mangoes
Grated zest of 1/2 lime
Preheat the oven to 350°F
Butter and flour or spray mini bread pans, depending on the size, 6-8 little bread pans.
Whisk the eggs and oil together.
In a large bowl, whisk together the flour, sugars, baking powder, baking soda, spices and salt.
Pour the wet ingredients over the dry and mix together with a wooden spoon. The batter will be thick, more like dough than a batter. Not to worry, stir in the mango, crystallized ginger and zest. Divide the batter up between the mini pans and smooth out the tops with a spatula.
Bake for 35-40 minutes, depending on size of mini pans. The loaves should be browned and a thin knife inserted should come out clean. Cool on a wire rack for 5 minutes before unmolding the loaves.
Wrapped in plastic the bread should keep for about 4 days at room temperature.