Shop
Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
| print recipe | add recipe to album |
Ingredients: 1/2 cup sour cream 2 tsp. baking soda 1 cup butter, softened 2 1/2 cups sugar 4 eggs 3 cups flour 2 cups coursely mashed bananas (about 4 overripe bananas) 2 cups (12 oz.) semi-sweet chocolate chips 2 tsp. vanilla Instructions: Stir together the sour cream and baking soda and set aside. Cream the butter with the sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream mixture. Stir in the remaining ingredients until dry ingredients are just blended. Do not over mix. Divide mixture between four greased small loaf pans and bake in a 350 degree oven for about 40 minutes, or until a cake tester, inserted in the center, comes out clean. Allow to cool in pans for 15 minutes and then remove cakes from pans and continue cooling on a rack. Note: Do not finely mash the bananas where they become liquidy. If you do, the breads will take forever to bake and will become overly crisp. Notes: Stirring the soda with sour cream is an old-fashioned technique, and it does produce a very moist, delicious loaf. |
Recipes Search
Copyright © 1993 - 2012 Lanier Publishing International