Banana Cream Bread with Chocolate Chips and Caramel Butter
1/2 cup (1/4 lb.) butter or margarine
1 package (3 oz.) cream cheese
1 cup firmly packed brown sugar
2 medium-size ripe bananas, mashed
1 egg
1/4 cup sour cream
1-1/2 cups all-purpose flour
3/4 cup miniature-size semisweet chocalate baking chips
1 teaspoon each baking soda and baking powder
1/2 teaspoon salt
Caramel butter (recipe follows)
Beat together butter, cheese, sugar; blend in bananas, egg, and sour cream. Stir flour with chocalate, soda, baking powder, and salt. Add to batter and blend.
Pour into a buttered 5- by 9-inch loaf pan. Bake in a 325[deg.] oven until edges pull from pan sides, 1 to 1-1/4 hours. Run a knife around edge and turn bread out onto a rack; let cool. Slice and serve with caramel butter.
Makes 1 loaf, 1-1/4 pounds.
-Caramel Butter-
1/2 cup melted butter or margarine
1/2 cup firmly-packed brown sugar
1/4 cup whipping cream
Beat on high speed 1/2 cup each melted butter or margarine and firmly-packed brown sugar, and 1/4 cup whipping cream until fluffy, 15 minutes. Serve at room temperature.
from Sunset Magazine, 1984