banana and mango bread

Categories
Bread
Yield
2 servings
MeasureIngredient
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

* 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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