OVEN: 350 degrees. Grease and flour bottom only of a 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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|Serving Size: 1 Serving (84g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 96 (41%)|
|Amt Per Serving||% DV|
|Total Fat 10.7g||14 %|
|Saturated Fat 3.9g||19 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 31.7mg||10 %|
|Sodium 3970.1mg||137 %|
|Potassium 129.3mg||3 %|
|Total Carbohydrate 30.9g||9 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 29.7g|
|Protein 3.8g||5 %|
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Calories per serving: 234
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