Whole Wheat Banana Mango Bread

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Originally this would’ve been my Tuesday tip, but it’s now thursday. Life gets busy when you’re trying to move!  
I went late night shopping with my neighbor yesterday.  She shops sales, and pretty much has prices memorized. So she KNOWS what a good deal is.  We left the kids at home with the dads, which really made for a peaceful shopping trip.  Whoa, little ramble there. Back to the point!
There was a basket of overripe bananas on sale (ok apparently ripe bananas are cheaper elsewhere, but that didn’t stop me).  I love buying overripe bananas! It means instant banana bread, no waiting and hoping no one eats the ripe bananas before I can make the bread.  Now I purposely bought one less banana, because I wanted to experiment! 
Here is the recipe I created, with my mom’s recipe as a base. See if you can find my cooking tip!

Whole Wheat Banana Mango Bread
– 1 cup shortening
– 2 cups sugar
– 4 overripe bananas
-4 eggs
– 3.5oz banana mango baby food
– 3 1/2 cups whole wheat flour
– not quite 2 tsp baking soda
-1 tsp salt
1. Mix the first 5 ingredients together.
2. In a separate bowl mix the last 3 ingredients.
3. Add the dry to the wet, and mix well
4. Grease 2 loaf pans. Pour batter in. Bake at 350 F for 75 minutes, or until toothpick inserted comes out clean
Did you find the tip? It was an ingredient in the wet mixture.  That’s right, baby food!  We have an 11 month old who has decided to stop eating most baby foods.  She much prefers “real” food.  Last fall we stocked up, and I mean stocked up on baby food.  So what in the world was I going to do with all this baby food? Cook with it of course.  It will add some extra nutrients to our food, and works great when missing a simple ingredient (like one banana).  The plus side, I couldn’t taste the mango, but the banana flavor popped out more. 

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