Title: Banana and Mango Bread
Categories: Bread
Yield: 2 Servings
| 1 | c | Butter |
| 1 1/4 | c | Packed Brown Sugar |
| 3 | | Eggs |
| 3 | c | Self-raising flour |
| 1/2 | ts | Salt |
| 1/2 | ts | Cinnamon |
| 1/4 | ts | Grated Fresh Nutmeg |
| 1 1/2 | c | Mashed Ripe Bananas |
| 1 | | Small Ripe Mango |
| 1 | c | Golden Raisins |
| 1/2 | c | Chopped Walnuts |
* The recipe says to use self-raising cake/pastry flour and the small ripe
mango should be peeled and pureed. In a bowl, cream the butter with sugar
until fluffy; beat in eggs, one at a time, until incorporated. In another
bowl, combine self-raising flour with salt, cinnamon and nutmeg. Combine
mashed bananas with mango puree. Mix the dry ingredients and banana
mixture, alternately, into the creamed mixture until batter is just
combined; fold in raisins and nuts. Pour batter into 2 greased 8 1/2 by 4
1/2 inch loaf pans. Bake at 350 degrees for 50 - 60 minutes or until cake
tester inserted in the centre tests done. Leave in pan for 10 minutes;
remove form loaf pans and let cool on racks. Makes 2 loaves. From The
Gazette, 91/02/13.