Staring down another long winter day?
If you’re a plate spinner, you know of that which I speak – when you wake up earlier than you should, work harder than you want to, and have to keep giving (patience, smiles, favors) even when there’s nothing left to give? And all while trying to dodge the biting cold, snow, sleet, un-shoveled sidewalks and runny noses.
Those are the days, at the end of which, I just want to go to sleep and not have to think about waking up six hours later only to do it all over again.
The weekend can’t come soon enough, am I right?
There’s only one way to get over the mid-winter blahs.
You heard me. Nothing chases out the chill and brightens this season’s short cloudy days faster than some warm sugary, chocolate goodness.
So get to it. You deserve it. And then get to bed. You look exhausted.
- 2 eggs
- 2 tablespoons mayonnaise
- 6 very ripe bananas, mashed
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped walnuts
- Preheat oven to 350 degrees F (175 degrees C).
- Lightly grease two 9×5 inch loaf pans.
- In a large bowl, cream together the shortening and sugar until light and fluffy.
- Stir in the eggs one at a time, beating well with each addition.
- Stir in the mayonnaise and bananas.
- Combine the flour, salt, baking powder and baking soda.
- Blend the flour mixture into the banana mixture; stir just enough to evenly combine.
- Fold in the chocolate chips and walnuts.
- Bake at 350 degrees F (175 degrees C) until a toothpick inserted into the center of the loaf comes out clean, about 50 to 75 minutes.
- Cool loaf in the pan for 20 minutes before removing to a wire rack to cool completely.