*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Fabulous! I had some sour cream and very ripe bananas to use up, so I tried this recipe. So glad I did! Both the banana and chocolate flavors came through. Modifications: 1) Used regular sour cream and mini chocolate chips because that's what I had on hand. With mini chocolate chips, chocolate flavor is more evenly distributed. Since my bananas were small, I used 7. 2) Whisked dry ingredients (flour, baking soda, and cocoa powder) together in one bowl and created a hole in the middle. In another bowl, mixed the wet ingredients (margarine, white sugar, eggs, mashed bananas, and vanilla extract). Then poured the wet mixture and sour cream in the middle of the dry ingredients and mixed by hand until just incorporated. Finally, stirred in the chips. This method will prevent tough bread. 3) Instead of two big loaves, I made 8 mini loaves with the batter and baked them for 35 minutes. Less time and easier to share with friends. This tastes more like a loaf cake than traditional banana bread, so this will not replace my tried and true banana nut bread recipe. However, this will be a wonderful addition to my repertoire, especially when I want to impress guests with an unique homemade baked treat. *Update on 9/22/06: Made bread with regular semi-sweet chocolate chips and mini chips many time with great success. Today used white chips, and they dissolved into gooey, sticky mess that stuck to the bottom of the pans and left ugly holes throughout the loaves.
I've been meaning to rate this recipe for a while...let's just say that it's one of my FAVORITE things to bake. First of all, if you love chocolate, you need to try this. Second, if you want a spin on traditional banana bread, this is it! I personally did not find the chocolate overwhelming (you can definitely tell it's banana bread), in fact, I threw in extra chocolate chips! I also added some walnuts for texture. The recipe is simple, and quick to throw together...I did extend the baking time a little though. Try it...you won't regret it! :)
Just a tip for people who change the recipe -- you won't want to substitute baking powder for the soda (they work in TOTALLY different ways and react with ingredients differently). However, if you use brown sugar, you may want to add a half teaspoon more of the baking soda in order to balance out the extra acid in the brown sugar (brown sugar has molasses added, making it more acidic than white sugar). Just a tip!
I love bananas and chocolate combined, so I had to give this a try....it was so moist and so delicious - a really nice take on traditional banana bread! I cut the recipe in half and used half white sugar and half brown sugar. I added an extra banana, subbed non-fat plain yogurt for the sour cream, kept the cocoa powder at 1/4 cup and to enhance the chocolate flavor I added 1/2 tsp. of vanilla and 1/2 tsp. of salt. It smelled wonderful and tasted even better!
if i were just making this for myself i would have added cocoa but i omitted it b/c i think most people prefer without (I LOVE chocolate!) i used brown sugar instead of white and dusted the bottom with brown sugar/cinnamon mixture before pouring in batter i don't have loaf pans so just used a 9 by 13 baking tray. I used a whole 16 oz container of fat free sour cream and used all other fat free products like egg beaters free promise:)