FROM THE KITCHEN OF BOB DYLAN’S MOTHER

 It’s All Right, Ma (I’m Only Baking)

 

Here’s a recipe for Banana Chocolate Chip Loaf Bread from the files of Bob Dylan’s mother, Beatty Zimmerman. What better way to celebrate the holidays than by baking some bread in Bob Dylan’s honor.

Our of respect for the late Mrs. Zimmerman, I’ve kept the language clean.

▪ 1 cup granulated sugar
▪ 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 said this recipe is no-fail and “It’s one minute to make.” Bob always said, “Gimme more, Ma!”