| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
La times, Latimes1 |
10 |
servings |
INGREDIENTS
| 1/2 |
c |
Butter |
| 1 |
c |
Sugar |
| 2 |
|
Eggs |
| 1 |
c |
All-purpose flour |
| 1/2 |
c |
Whole-wheat flour |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 1 1/4 |
c |
Mashed very ripe bananas |
| 1/2 |
c |
Sour cream |
| 1 |
ts |
Vanilla extract |
| 1/2 |
c |
Mini chocolate chips |
|
|
Nonstick cooking spray |
INSTRUCTIONS
Beat butter and sugar until creamy. Add eggs and beat until
incorporated. Sift together all-purpose flour, whole wheat flour,
baking soda and salt. Combine bananas, sour cream and vanilla. Add
flour mixture to butter mixture and mix. Stir in banana mixture, then
fold in chocolate chips. Pour into 9- by 5-inch loaf pan sprayed with
nonstick cooking spray. Bake at 350 degrees until toothpick inserted
in center comes out clean, about 1 hour. Yields 10 to 12 servings.
Each of 10 servings: 330 calories; 350 mg sodium; 72 mg cholesterol;
15 grams fat; 40 grams carbohydrates; 4 grams protein; 0.30 gram fiber
Comments: Recipe can be doubled; freezes well.
Recipe Source: Los Angeles Times - 03-31-1999 Recipe from independent
film producer Sarah Pillsbury
Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net
Converted by MM_Buster v2.0l.
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