Recipe from Bob Dylan's mother A recipe from Bob Dylan's mother Beatty Zimmerman's Banana Chocolate Chip Loaf Bread 1 cup granulated sugar 1/2 cup (1 stick) butter or margarine, softened 2 eggs 4 tablespoons sour cream 2 ripe bananas, mashed 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 (6-ounce) package chocolate chips (or up to 12 ounces, if desired) 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, baking powder 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're done. Cook's note: Beatty Zimmerman, mother of singer Bob Dylan, says this recipe is no-fail: "It's one minute to make."