1 sm. ripe mango, peeled and pureed (or sm. can mango, drained- save the juice for smoothies!)
3 cups self-raising flour
1 cup raisins
1/2 teaspoon salt
1/2 cup chopped walnuts
Instructions
Preheat over to 350 F.
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 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.
Originally Submitted
6/28/2007
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