Chocolate Chip Banana Bread

From the Kitchen of: Nancy Seidl '74
Category: Bread


3/4 C sugar
1/2 C soft butter/margarine (1 stick)
1 C (2 medium) mashed ripe bananas (the riper the better. I often use frozen bananas=moister bread)
1/2 C dairy sour cream (I use any flavor of yogurt)
2 eggs, beaten
2 C all purpose flour
1 tsp. baking soda
1/2 tsp. salt
3/4 c miniature chocolate chips
1/2 C chopped nuts


Preheat oven to 350. Grease and flour bottom of 1-9"X13" or 2-8"X4" pans. Combine sugar and margarine. Add bananas, sour cream (yogurt) & eggs. Mix well. Add flour, salt & soda. Fold in chips and nuts. Put in pan. Bake 1 1/2 hrs. for single loaf or 55-65 min. for double loaves. If you use glass pans, keep in less time. Check with toothpick to make sure is done. Cool 15 min. Remove from pan. Cool completely. Wrap tightly. Store in refrigerator.
Additional Notes: I slice it when the bread is cold from the refrigerator. The chips don't stick to the knife then. I also slice and wrap in small pkgs. and freeze. Then I can take a few pieces out at a time. Tastes just like the day I made it. I like to make muffins too. It makes about 16-18 muffins. I use cupcake liners and bake 25-30 min.

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