Chocolate Chip and Cherry Banana Bread

Chocolate chips and cherries go bananas in a bread that puts a new twist on a classic.

Yield

16 slices

Ingredients

3/4 cup granulated (white) sugar
1/2 cup butter or margarine, room temperature
1 cup mashed very ripe bananas (2 medium)
1/2 cup sour cream
2 eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup miniature semi-sweet chocolate chips
1 cup halved red and green candied cherries
1/2 cup chopped nuts

Directions

Preheat oven to 350°F (177°C). Grease bottom only of one 9 x 5-inch or two 8 x 4-inch loaf pans*.

In large bowl, combine sugar and butter; beat until light and fluffy.

Add bananas, sour cream and eggs; blend well. Stir in flour, baking soda and salt; blend well. Fold in chocolate chips, cherries and nuts. Pour into prepared loaf pan.

Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean (if bread becomes too brown, cover loosely with aluminum foil about 10 minutes before end of bake time). Cool 15 minutes. Loosen sides of loaf from pan(s); remove from pan(s) to wire cooling rack. Cool completely, about 1 hour.

Estimated Time

Preparation Time: 20 minutes
Bake Time: 55 minutes
Cool Time: 1 hour 15 minutes

Additional Information

* Bread can be baked in three 5 3/4 x 3 1/2-inch disposable foil or metal loaf pans. Bake at 350°F (177°C) for 45 to 55 minutes.

For nicely shaped bread with no rim around the edge, only the bottom of the pan is greased and floured.

Storage

Wrap tightly and store in refrigerator.

Nutritional Information

Amount per serving: Calories 285 (Calories from Fat 115), Total Fat 13 g (Saturated Fat 4 g); Cholesterol 30 mg; Sodium 260 mg; Total Carbohydrate 39 g (Dietary Fiber 1 g, Sugars 22 g), Protein 4 g; Exchanges: 1 1/2 Starch; 1 Fruit; 2 1/2 Other Carbohydrate; 2 1/2 Fat

Recipe Courtesy Of

Betty Crocker

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