Recipe - Banana Chocolate Chip Bread

Three fourths cup Sugar
One half cup Margarine, softened (may use
One fourth cup margarine + One fourth cup
applesauce)
2 md Bananas (very ripe), mashed
One half cup Sour cream (may use non
fat)
2 lg Eggs (may use One half cup egg
substitute)
2 cup Flour
1 teaspoon Baking soda
One half teaspoon Salt
Three fourths cup Miniature chocolate chips
(or less if you must!)

OVEN: 350 Grease and flour bottom only of 9 x 5 or ( 2 ) 8 x 4inch 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 JEWISHFOOD digest V97 #205 by Linda Shapiro lss@coconet.com on
Jun 28, 1997