Banana and mango bread
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter |
| 1¼ | cup | Packed Brown Sugar |
| 3 | eaches | Eggs |
| 3 | cups | Self-raising flour |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Cinnamon |
| ¼ | teaspoon | Grated Fresh Nutmeg |
| 1½ | cup | Mashed Ripe Bananas |
| 1 | each | Small Ripe Mango |
| 1 | cup | Golden Raisins |
| ½ | cup | Chopped Walnuts |
Directions
* 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 8½ by 4 ½ 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.
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