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16 Servings
Grains
Uncategorized
Quick Breads Sour cream Cream Grains

3/4 c You must register in order to see the links
1/2 c You must register in order to see the links, softened (may use
2 md You must register in order to see the linkss (very ripe), mashed
1/2 c You must register in order to see the links- (may use non
2 lg You must register in order to see the links (may use 1/2 cup egg
2 c You must register in order to see the links
1 ts You must register in order to see the links
1/2 ts You must register in order to see the links
3/4 c Miniature You must register in order to see the links chips

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 and lt;lss and at;coconet.com and gt; on Jun 28, 1997

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