Banana & Mango Bread
Yield
2 loavesPrep
30 minCook
60 minReady
90 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
|
|
| 1 ¼ | cups |
brown sugar
packed |
*
|
| 3 | large |
eggs
|
|
| 3 | cups |
self-rising flour
self-raising |
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
nutmeg
grated fresh |
|
| 1 ½ | cups |
bananas
mashed ripe |
|
| 1 | small |
mangos
ripe, peeled and pureed |
|
| 1 | cup |
golden raisins
|
|
| ½ | cup |
walnuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
|
|
| 296 | ml |
brown sugar
packed |
*
|
| 3 | large |
eggs
|
|
| 7.1E+2 | ml |
self-rising flour
self-raising |
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
cinnamon
|
|
| 1.3 | ml |
nutmeg
grated fresh |
|
| 355 | ml |
bananas
mashed ripe |
|
| 1 | small |
mangos
ripe, peeled and pureed |
|
| 237 | ml |
golden raisins
|
|
| 118 | ml |
walnuts
chopped |
|
Directions
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 8½ inch loaf pans. Bake at 350℉ (180℃) for 50 to 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.
