Total Time
Prep 0 mins
Cook 0 mins

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

Ingredients Nutrition

Directions

  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.
Most Helpful

5 5

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!

4 5

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.

4 5

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