Use those ripe bananas to whip up moist Chocolate Chip-Banana Bread. Our Chocolate Chip-Banana Bread recipe will win over the entire family.
What You Need
Original recipe yields 16 servings
1/4 cup butter, softened
3/4 cup sugar
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup mashed fully ripe bananas (about 3)
1-1/2 cups flour
1-1/2 tsp. CALUMET Baking Powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup BAKER'S Semi-Sweet Chocolate Chips
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Let's Make It
Heat oven to 350ºF.
Beat butter and sugar in large bowl with mixer until blended. Add eggs and sour cream; mix well. Add bananas and combined dry ingredients; mix just until moistened. Stir in chocolate morsels.
Pour into greased and floured 8x4-inch loaf pan.
Bake 1 hour or until toothpick inserted in center comes out clean. Cool 5 min.; remove from pan to wire rack. Cool completely before slicing. Refrigerate leftovers.
Sweets can fit into a balanced diet but remember to keep tabs on portions.
How to Bake in 9x5-inch Loaf Pan
Prepare as directed, using a greased and floured 9x5-inch loaf pan, and increasing the flour to 2-1/4 cups, and the sugar and sour cream to 1 cup each.
How to Freeze Overripe Bananas
If bananas have turned brown and are too ripe to eat out of hand, don't throw them away. Peel and mash them, stirring in 1 tsp. lemon juice for each banana. Freeze in an airtight container for up to 6 months. Thaw the banana puree in the refrigerator then use to make banana bread, banana cake or muffins.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.