Banana Chocolate Chip Bread

Yields: 16 Servings

Banana Chocolate Chip Bread

  • 3/4 c Sugar
  • 1/2 c Margarine
  • 2 md Bananas
  • 1/2 c Sour cream
  • 2 lg Eggs
  • 2 c Flour
  • 1 ts Baking soda
  • 1/2 ts Salt
  • 3/4 c Miniature chocolate chips
  1. OVEN: 350 degrees.
  2. Grease and flour bottom only of a 9 x 5 or ( 8 x 4-inch loaf pans.
  3. In large bowl, combine sugar and margarine.
  4. Beat til light and fluffy.
  5. Add bananas, sour cream and eggs; blend well.
  6. Stir in flour, baking soda and salt; blend well.
  7. Stir in chocolate chips.
  8. Pour into pan(s).
  9. Bake 55 to 65 minutes, or until toothpick inserted into center comes out clean.
  10. Cool 15 minutes; remove from pan.
  11. Cool completely.
  12. Wrap tightly and store in refrigerator.
  13. NOTES : Best served next day- if it lasts that long! Freezes well.
  14. Recipe by: adapted from Pillsbury- The Complete Book of Baking p.
  15. 380 Posted to JEWISH-FOOD digest V97 #205 by Linda Shapiro on Jun 28, 1997.

Nutrition

  • Calories: 0
  • Fat: 0 grams
  • Carbs: 0 grams
  • Protein: 0 grams