Banana chocolate chip bread
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Sugar |
| ½ | cup | Margarine, softened (may use 1/4 cup margarine + 1/4 cup applesauce) |
| 2 | mediums | Bananas (very ripe), mashed |
| ½ | cup | Sour cream- (may use non fat) |
| 2 | larges | Eggs (may use 1/2 cup egg substitute) |
| 2 | cups | Flour |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| ¾ | cup | Miniature chocolate chips (or less if you must!) |
Directions
OVEN: 350 Grease and flour bottom only of 9 x 5 or ( 2 )- 8 x 4-inch loaf pans.
In large bowl, combine sugar and margarine.. Beat til light and fluffy.
Add bananas, sour cream and eggs; blend well.
Stir in flour, baking soda and salt; blend well. Stir in chocolate chips.
Pour into pan(s).
Bake 55 to 65 minutes, or until toothpick inserted into center comes out clean.
Cool 15 minutes; remove from pan. Cool completely. Wrap tightly and store in refrigerator.
NOTES : Best served next day- if it lasts that long! Freezes well.
Recipe by: adapted from Pillsbury- The Complete Book of Baking p. 380 Posted to JEWISH-FOOD digest V97 #205 by Linda Shapiro <lss@...> on Jun 28, 1997