Yield: 2 Servings
Measure | Ingredient |
---|---|
1 cup | Butter |
1¼ cup | Packed Brown Sugar |
3 \N | Eggs |
3 cups | Self-raising flour |
½ teaspoon | Salt |
½ teaspoon | Cinnamon |
¼ teaspoon | Grated Fresh Nutmeg |
1½ cup | Mashed Ripe Bananas |
1 \N | 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.