1 c Butter 1/4 t Grated Fresh Nutmeg
1 1/4 c Packed Brown Sugar 1 1/2 c Mashed Ripe Bananas
3 ea Eggs 1 ea Small Ripe Mango
3 c Self-raising flour 1 c Golden Raisins
1/2 t Salt 1/2 c Chopped Walnuts
1/2 t Cinnamon
* 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.
Yields
2 servings
