This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

Martin also does his own recipe Newsletter, which is where this recipe actually came from, so if you would like to subscribe to it then click here

Ingredients

1 cup Butter
1 1/4 cup Packed Brown Sugar
3 Eggs
3 cup Self-raising 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
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 purée.

• 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° 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.

Makes 2 loaves

Martin James