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

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