3/4 c Sugar
1/2 c Margerine or butter,
-softened
2 md Mashed ripe bananas
1/2 c Sour cream
2 Eggs
2 c All-purpose flour
1 ts Baking soda
1/2 ts Salt
3/4 c Miniature semi-sweet
-chocolate chips
1/2 c Chopped nuts (optional)
Recipe by: Pillsbury’s Complete Book of Baking
Heat oven to 350 degrees. Grease and flour bottom only of one 9×5 or two
8×4 inch loaf pans. In a large bowl, combine sugar and margerine; beat
untillight and fluffy. Add bananas, sour cream and eggs; blend well. Stir
in flour, baking soda and salt; blend well. Fold in chocolate chips and
nuts. Pour into greased and floured pan.
Bake at 350 for 55-65 minutes or until toothpick inserted in center comes
out clean. Cool 15 minutes; remove from pan. Cool completely. Wrap tightly
and store in refrigerator,
**Best when served the next day, this bread is an easy make-ahead. It can
also be frozen for later use.
Yields
1 Servings