Banana and Mango Bread
From The Gazette, 02-13-91
Makes 2 loaves

1 cup butter, softened
1 1/4 cups packed brown sugar
3 eggs
3 cups self-rising flour
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp grated fresh nutmeg
1 1/2 cups mashed ripe bananas
1 small ripe mango, peeled and pureed
1 cup golden raisins
1/2 cup chopped walnuts

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 form loaf pans and let cool on racks.