Banana and Mango Bread

Name: Banana and Mango Bread
Yield: 2 loaves, 2 serving(s)
Ingredients: 1 cup butter; 1 1/4 cups brown sugar, Packed; 3 eggs; 3 cups self-raising flour (The recipe says to use self-raising cake/pastry flour); 1/2 teaspoon salt; 1/2 teaspoon cinnamon; 1/4 teaspoon fresh nutmeg, Grated; 1 1/2 cups bananas, Mashed (Ripe); 1 small mango, peeled and pureed (ripe); 1 cup golden raisin; 1/2 cup walnuts, Chopped

Submitted by Jellyqueen

"I adopted this recipe from Recipezaar. I hope to prepare it and make any adjustments soon."

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photo by fawn512

Ingredients:: 11
Yields:: 2 loaves
Serves:: 2

ingredients

1 cup butter
1 ¹⁄₄ cups brown sugar, Packed
3 eggs
3 cups self-raising flour (The recipe says to use self-raising cake/pastry flour)
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon cinnamon
¹⁄₄ teaspoon fresh nutmeg, Grated
1 ¹⁄₂ cups bananas, Mashed (Ripe)
1 small mango, peeled and pureed (ripe)
1 cup golden raisin
¹⁄₂ cup 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-rising 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 center tests done.
Leave in pan for 10 minutes; remove from loaf pans and let cool on racks.

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Reviews

SO delicious!!!! I used all-purpose flour because I did not have self-raising. My Bananas were previously frozen, so I drained most of the juice but I still used a little of it. I probably used more mango because I had a bag of frozen pulp (to make smoothies). My cake came extremely moist and with great flavor. A keeper!!! Thanks!

Weiners Mom
I bought a can of pureed mangoes by mistake and had a black banana, so this recipe was a perfect fit. I halved it, and for a more tropical taste, I substituted toasted coconut and chopped dates for the raisins. And for a tender crumb, I added a couple of tablespoons of yogurt to the beaten sugar-butter-egg mixture. Good texture, good proportions, and overall a really good muffins, especially with the coconut and dates.

fluffernutter
I halved the recipe and I dont' know why mine came out crumbly, I use 4 bananas and 1 mango for a total of a cup. Mango taste isn't distinct but more on banana-ey. Maybe increased the mangoes next time

fawn512

Tweaks

I bought a can of pureed mangoes by mistake and had a black banana, so this recipe was a perfect fit. I halved it, and for a more tropical taste, I substituted toasted coconut and chopped dates for the raisins. And for a tender crumb, I added a couple of tablespoons of yogurt to the beaten sugar-butter-egg mixture. Good texture, good proportions, and overall a really good muffins, especially with the coconut and dates.

fluffernutter

RECIPE SUBMITTED BY

Jellyqueen

Repton, 39

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