| 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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