Banana Mango Pecan Bread

Ingredients:

• One bag Harrison’s Original Bread Mix Two ripe organic bananas Two 4-oz containers organic mango baby food 1/2 cup Mooala organic banana milk One-half cup toasted and chopped organic pecans

Directions:

1. 1. Preheat oven to 350
   2. To toast pecans: spread on a sheet, pop into preheated 350 degree oven for 3-4 minutes. Adds a light toasty flavor.
   3. Cool and chop.
   4. Using a stand or hand mixer, beat the bananas first. (It’s all right if they stay a bit lumpy.)
   5. Add the mango baby food, then the Harrisons’s Original bread mix.
   6. Beat just long enough to blend.
   7. Add the banana milk and mix again, then the pecans. The dough will be thick.
   8. Spoon dough into well-greased 9″ x 13″ quarter sheet pan, spread evenly, and bake for 40 minutes.
   9. Cool before cutting. The bread will be dense and moist, and is best kept refrigerated.
   10. Bread can be wrapped tightly in foil and frozen.

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Recipe Credit: Judith A.