Banana Chocolate Chip Bread Slice, Actual Size

Banana Chocolate Chip Bread

I have to admit that I don't really remember where I got this recipe.
I was looking for a moist banana nut bread.
A friend of mine said that the recipe she used had
a whole cup of sour cream in it and it was really moist.
I neglected to get the recipe from her.
I do remember when I found this one and saw that it called
for a cup of sour cream, I knew it would be moist.
The first time I made this, I used nuts.
The second time I made this, I was craving chocolate but, had bananas to use up.
So, I replaced the nuts with a cup of miniature chocolate chips.
Saying that it was a hit with my family would be an understatement.
I have now made this many, many times.
It is more like cake than bread.
It isn't overly sweet but, if your bananas are very ripe,
the finished loaf might be a little sweeter.

Makes 2 Large Loaves (I used two 12 inch long loaf pans)

1 cup butter or margarine
1 cup sugar
2 teaspoons vanilla
2 teaspoons lemon juice
4 eggs
2 cups mashed ripe bananas (3 or 4)
3½ cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
1 cup chopped nuts or miniature chocolate chips
1 cup sour cream

Cream butter and sugar; add vanilla and lemon juice.
Add eggs, one at a time, beating well after each addition.
Beat in bananas. Sift together flour, salt, baking soda, and baking powder.
Gently mix miniature chocolate chips or nuts into dry ingredients.
This will keep the nuts or chips from sinking to the
bottom of the loaf and will help to distribute them more evenly.
Add dry ingredients alternately with sour cream to banana mixture.
Pour into greased and floured loaf pans.
Bake at 325° for 50 to 55 minutes or until cake tester tests done.

Updated October 5, 2002 - I cut the sugar back to 1 cup--the original recipe called for 2 cups. The finished loaves looked the same and it is a better balance with the miniature chocolate chips.

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August 14, 2001