Banana and Mango Bread

Recipe #8306

YIELDS: 2 (7x3) loaf pans

COMMENT: Super slight mango taste, dark brown and no black strips visible. Crumbly. Raisins (pre soaked) sink at bottom (should'v coated with dry ingr). Tastes better around sides because i coated pan with margarine (very easy to remove)



CHANGES: divide the recipe in half
1/2 c butter
3/4 c br sugar (supposed 1/2) ---> I increased because i think the mango was sour
2 eggs
1 1/2 c self rising flour (1 1/2 c AP;2 t & less 1/2t pwder; 1/2 t salt)
omit the 1/4t salt
1/4 t cinnamon
1/8 t nutmeg
1c combo of ban & mango: 4 bananas& 1 mango = line a little above .25L but not reach .5L
1/4 c raisin
1/4 c chopped wlnut

EQUIPMENT: Mid rack 350º for 40min ----> exacto

RECIPE:
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 raisins
1/2 cup walnuts, Chopped

1. In a bowl, cream the butter with sugar until fluffy; beat in eggs, one at a time, until incorporated.
2. In another bowl, combine self-rising flour with salt, cinnamon and nutmeg.
3. Combine mashed bananas with mango puree.
4. Mix the dry ingredients and banana mixture, alternately, into the creamed mixture until batter is just combined; fold in raisins and nuts.
5. Pour batter into 2 greased 8 1/2 by 4 1/2 inch loaf pans.
6. Bake at 350 degrees for 50 - 60 minutes or until cake tester inserted in the center tests done.
7. Leave in pan for 10 minutes; remove from loaf pans and let cool on racks.