June 30, 1999, Beatty Zimmerman was interviewed by Sandy Thompson for the Duluth News. During their chat, she agreed to share one of the family’s favorite recipes, “This is a wonderful recipe and to make it is so easy, dear. All of the children like their Grandma’s banana chocolate chip loaf bread. They like it because it’s not too sweet.”
Beatty Zimmerman’s Banana Chocolate Chip Loaf Bread
1 cup granulated sugar
½ cup (1 stick) butter or margarine, softened
2 eggs
4 tablespoons sour cream
2 –3 ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon baking soda
1 (6 ounce) package chocolate chips (or up to 12 ounces)
2 medium disposable foil loaf pans (about 8-by-3-by-2 inches)
Preheat oven to 350 degrees. Cream together the sugar and butter. Add the eggs and beat well. Add the sour cream and ripe bananas; mix well. In a separate bowl, combine the flour and baking soda. Add the dry mixture to the sour cream mixture, then fold in the chocolate chips. Divide the batter between two greased loaf pans. Bake for about 50 minutes. Turn the loaves out on to cooling rack or aluminum foil as soon as they are done.
Beatty says this recipe is no-fail and “It’s one minute to make.”
The library will be serving "Banana Bread" on Friday, May 28th for the Dylan Days Celebration. Stop in and enjoy!
No comments:
Post a Comment