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    You are in: Home / Recipes / Banana and Mango Bread Recipe
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    Banana and Mango Bread

    Banana and Mango Bread. Photo by fawn512

    1/2 Photos of Banana and Mango Bread

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    Total Time:

    Prep Time:

    Cook Time:

    0 mins

    0 mins

    0 mins

    Jellyqueen's Note:

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

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    Ingredients:

    Serves: 2

    Yield:

    loaves

    Units: US | Metric

    Directions:

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

    Browse Our Top Breads Recipes

    Ratings & Reviews:

    • on September 24, 2008

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 05, 2007

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 02, 2006

      45

      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

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Banana and Mango Bread

    Serving Size: 1 (864 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 2673.2
     
    Calories from Fat 1093
    40%
    Total Fat 121.4 g
    186%
    Saturated Fat 63.0 g
    315%
    Cholesterol 561.2 mg
    187%
    Sodium 3787.2 mg
    157%
    Total Carbohydrate 375.6 g
    125%
    Dietary Fiber 14.7 g
    58%
    Sugars 203.1 g
    812%
    Protein 37.5 g
    75%

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