Instructions: In a large mixing bowl combine 11/2 cups of the flour, brown sugar, baking powder, baking soda, salt, and cloves. Add banana and oil. Beat with an electric mixer on low speed till blended, then on high speed for 2 minutes. Add eggs; beat till blended. Stir in remaining flour and nuts. Pour batter into 2 greased 8x4x2-inch or 9x5x3-inch loaf pans. Sprinkle with Streusel Topping. Bake in a 350F oven for 60 to 65 minutes or till a toothpick inserted near the center comes out clean. Cool in pans on a wire rack for 10 minutes. Remove from pans; cool completely. Wrap and store overnight at room temperature before slicing. Serve with Mango Curd.

Makes 2 loaves (16 slices per loaf).

Streusel Topping: In a small mixing bowl combine 1/3 cup packed brown sugar and 1/4 cup all-purpose flour.

With a pastry blender or 2 forks, cut in 2 tablespoons margarine or butter till mixture resembles coarse crumbs. Stir in 2/3 cup chopped toasted macadamia nuts or toasted walnuts.

Mango Curd: In a large saucepan stir together 3/4 cup sugar and 2 tablespoons cornstarch. Stir in 1 cup pureed mango, 1/4 cup margarine or butter, 2 tablespoons lemon juice, and 1 tablespoon finely shredded orange peel. Cook and stir over medium heat till thickened and bubbly. Slowly stir about half of the mixture into 6 beaten egg yolks. Then return all of the egg yolk mixture to the saucepan. Bring to a gentle boil. Cook, and stir for 2 minutes more. Cover surface with plastic wrap and chill till serving time.

Makes 2 cups.

NOTES : A taste of the tropics thats the ultimate in luxury for brunch or tea.

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