Banana and Mango Bread

1 c Butter

1 1/4 c Packed Brown Sugar

3 Eggs

3 c Self-raising flour

1/2 ts Salt

1/2 ts Cinnamon

1/4 ts Grated Fresh Nutmeg

1 1/2 c Mashed Ripe Bananas

1 Small Ripe Mango

1 c Golden Raisins

1/2 c Chopped Walnuts

* The recipe says to use self-raising cake/pastry flour and the small ripe mango should be peeled and pureed. 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 at 350 degrees 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. Makes 2 loaves. From The Gazette, 91/02/13.