| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Jewish | Quick, Breads | 16 | Servings |
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!) |
INSTRUCTIONS
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@coconet.com> on Jun 28, 1997
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