Banana Chocolate Chip Bread

Title:
Banana Chocolate Chip Bread

Yield:
16 Servings

Categories:
Quick,
Bread




Ingredients:





   3/4 c  Sugar


   1/2 c  Margarine, softened (may use


          -1/4 cup margarine + 1/4 cup


          -applesauce)


     2 md Bananas (very ripe), mashed


   1/2 c  Sour cream- (may use non


          -fat)


     2 lg Eggs (may use 1/2 cup egg


          -substitute)


     2 c  Flour


     1 ts Baking soda


   1/2 ts Salt


   3/4 c  Miniature chocolate chips


          -(or less if you must!)






 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 
on


 Jun 28, 1997