1 c Butter 1/4 ts 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 ts Salt 1/2 c Chopped Walnuts
1/2 ts 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
