Makes 2 loaves
1 cup butter
1 1/4 cups packed brown sugar
3 cups self-rising flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon 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-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 x 4 1/2-inch loaf pans. Bake at 350 degrees F for 50 to 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.