Watch what the crew eats.
That’s how I found out this week which of the recipes we were making for several upcoming Fix-It and Forget-It videos were the real hits.
We turned our Cooking School kitchen into a studio for three days and made nine recipes in front of the cameras.
We loved the crew—the producer and two camera guys. Average age—probably 24. Competency—110%. Fun to be around—120%.
One of the recipes they filmed me making was Chocolate Chip Banana Bread from Fix-It and Forget-It PINK Cookbook. Our staff had made a loaf in advance because I needed to eat a slice on camera at the end of the shoot. Somehow the staff had this hunch that two loaves of this recipe was better than one—and they pulled out the second loaf when we all took a break.
The Bread vaporized!
You’re going to love this recipe—and all the others in the Fix-It and Forget-It PINK Cookbook, along with the 12 matchless stories from breast cancer survivors and from those who provide wonderful access to care for those who’ve been diagnosed.
Makes 1 loaf of 18 slices
Prep Time: 15-20 minutes
Baking Time: 60-65 minutes
1 cup mashed ripe bananas (2 or 3 medium bananas)
2 cups flour
1 cup sugar
1 tsp. baking powder
1 tsp. salt
½ tsp. baking soda
½ cup shortening
1 cup semi-sweet mini chocolate chips
½ cup chopped nuts of your choice
1. Preheat oven to 350 degrees. Grease bottom only of a 9”x5” loaf pan.
2. Peel the bananas and break into pieces. Then in a large mixer bowl, smash the pieces of banana against the side of the bowl with a fork. Mash until nearly smooth.
3. Combine all ingredients except chocolate chips and nuts with the bananas in the electric mixer bowl. Mix until well blended.
4. Stir in chocolate chips and nuts.
5. Pour batter into loaf pan.
6. Bake 60-65 minutes, or until tester inserted into center of laf comes out clean.
7. Cool 10 minutes.
8. Remove from pan and allow to cool to room temperature on cooling rack.
9. When thoroughly cooled, slice into about 18 slices.