Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Banana Mango Bread
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- #45073
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 cup butter
1 1/4 cup packed brown sugar
3 eggs
3 cups self-rising flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon grated fresh nutmeg
1 1/2 cup mashed ripe bananas
1 small ripe mango, peeled and pureed
1 cup golden raisins
1/2 cup chopped walnuts
directions
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 F 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.
added by
MemphisChef
nutrition data
Nutritional data has not been calculated yet.
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