Chocolate Chip Banana Bread III

Find a new and tasty way to use ripe bananas with this chocolate chip-banana bread! Whip up this moist, tender banana bread studded with chocolate morsels.


16 servings


1/4 cup butter, softened
3/4 cup granulated (white) sugar
2 eggs
3/4 cup sour cream
1 cup mashed fully ripe bananas (about 3)
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup BAKER'S Semi-Sweet Chocolate Morsels


Preheat oven to 350°F (177°C). Grease a 8 x 4-inch loaf pan with cooking spray or shortening then coat with flour.

In a large bowl, beat butter and sugar 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 prepared greased and floured loaf pan.

Bake for 1 hour or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to wire cooling rack. Cool completely before slicing.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 1 hour
Cool Time: 1 hour

Additional Information

To Bake in 9 x 5-inch loaf pan: Prepare as directed, using a greased and floured 9 x 5-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 teaspoon 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.

Nutritional Information

Amount per serving: Calories 200; Total Fat 9 g; Saturated Fat 5 g; Cholesterol 40 mg; Sodium 200 mg; Carbohydrate 29 g; Dietary Fiber 2 g; Sugars 17 g; Protein 3 g

Recipe Courtesy Of

Kraft Foods

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