Banana Chocolate Chip Bread
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"Easy to make and tastes great. I'll definitely make this again. Its a great way to use up old over-ripe bananas. I might try using self-raising flour next time to get more height out of the bread though. In a wider baking dish the bread stayed quite low. " - keepsmilynYield: 16 Ready in 1 hours, 7 minutes
Cuisine: AmericanMain Ingredient: Grains
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| 1/2 cMargarine; softened (may use ) |
| 2 lgEggs; (may use 1/2 cup egg beaters) |
| 2 cFlour |
| 1/2 tsSalt |
| 3/4 cMiniature chocolate chips |
| 1 tsBaking soda |
| 2 mdBananas; (very ripe), mashed |
| 1/2 cSour cream; (may use non-fat) |
| 3/4 cSugar |
Banana Chocolate Chip Bread Preparation
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
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