Chocolate Chocolate Chip Sour Cream Banana Bread
Do not let this banana bread's long name fool you! Very easy to make, and WONDERFUL bread is the result.
Reviews
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These are very good! I've never really cared for chocolate banana bread, but this rocks! My kids say they taste like a brownie. The only change I made was that I used semi-sweet chocolate chips because I didn't have any milk chocolate chips. Either one, I'm sure is great! I wanted my kids to take this to school in their lunches so I made 12 muffins and baked for 20 minutes. I also got one large loaf pan (baked for one hour) and a mini loaf pan (baked for 40 minutes). I did use low-fat sour cream with great results. Thanks for sharing this recipe. -
the first evening we made 30 mini muffins for youngest daughter church night doing the recipe as is......the next night we made 2 mini loaves and 2 med loaves using 1/2 cup marg and 1/2 cup applesauce.....very moist and very tasty and very very good!!
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I made this b/c I had fat free sour cream that was going to expire! My husband & some of my in-laws LOVED it! I cut the recipe in 1/2 & used a 9X5 loaf pan--also used 1/2 Splenda & half sugar. Used about 1 cup mashed bananas--was nervous about using too much/too little but it worked great! I didn't have time to read all the reviews, but I did see how "layering" the choc chips worked great--so I did that, too! Used about 3/4 cup choc chips :-). I hope to make this again for company!! Thank u for sharing!
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I wish I could give it more stars. I made it first without the cocoa, and it was fabulous. I made it again with the cocoa and it was even better. I had no sour cream so I used Mountain High plain yogurt without draining it and it was just fine as a substitute. Thank you so much, Miss Diggy!
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Really tasty bread. I have made this twice now. Both times I halved the recipe. First time I pretty much made it as written and it was very good. Made it again today and lightened it up by subbing 1/2 the sugar with Splenda granular, using fat free sour cream, and replacing the butter with more fat free sour cream. It came out just as tasty this way, perhaps a bit denser and maybe a bit more moist.
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