* The recipe says to use self-raising cake/pastry flour and the small ripe mango should be peeled and pureed.

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 for 50 - 60 minutes or until cake tester inserted in the centre tests done. Leave in pan for 10 minutes; remove form loaf pans and let cool on racks.

From The Gazette, 91/02/13.