Ingredients
-
1
-
1 1/4
-
3
-
3
-
1/2
-
1/2
-
1/4
-
1 1/2
-
1
-
1
-
1/2
-
-
-
-
Directions
Banana and Mango Bread,SO delicious!!!! 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!,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.
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Steps
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1
Done
|
In a Bowl, Cream the Butter With Sugar Until Fluffy; Beat in Eggs, One at a Time, Until Incorporated. |
|
2
Done
|
in Another Bowl, Combine Self-Rising Flour With Salt, Cinnamon and Nutmeg. |
|
3
Done
|
Combine Mashed Bananas With Mango Puree. |
|
4
Done
|
Mix the Dry Ingredients and Banana Mixture, Alternately, Into the Creamed Mixture Until Batter Is Just Combined; Fold in Raisins and Nuts. |
|
5
Done
|
Pour Batter Into 2 Greased 8 1/2 by 4 1/2 Inch Loaf Pans. |
|
6
Done
|
Bake at 350 Degrees For 50 - 60 Minutes or Until Cake Tester Inserted in the Center Tests Done. |
|
7
Done
|
Leave in Pan For 10 Minutes; Remove from Loaf Pans and Let Cool on Racks. |
