| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | 1 | Servings | ||
INGREDIENTS
| 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) |
INSTRUCTIONS
Recipe by: Pillsbury's Complete Book of Baking Heat oven to 350 degrees. Grease and flour bottom only of one 9x5 or two 8x4 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. Posted to EAT-L Digest 19 November 96 Date: Wed, 20 Nov 1996 14:01:39 -0500 From: Amy Smalley <[email protected]>
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