Banana and Mango Bread
Author: Kitchens
  • 1 Cup butter
  • 1 1/4 Cups packed brown sugar
  • 3 eggs
  • 3 Cups self-raising flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon grated fresh nutmeg
  • 1 1/2 Cups mashed ripe bananas
  • 1 small ripe mango
  • 1 Cup golden raisins
  • 1/2 Cup chopped walnuts
  1. 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.
* The recipe uses self-raising cake/pastry flour and the small ripe mango should be peeled and pureed.
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