Chocolate Chip Banana Loaves

INGREDIENTS
4 cups all purpose Hour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups mashed ripe bananas (4 large)
1/2 cup sour cream
2 teaspoons vanilla
14 tablespoons (1.75 sticks) butter or margarine at room temperature
2 cups granulated sugar
4 eggs
1 1/3 cups mini semi sweet choco|ate chips (about 9 ounces)
1 cup chopped nuts

Topping:
2 tablespoons butter
2 tablespoons milk
1.5 cups sifted confectioners sugar
3/4 cup chopped nuts
3 tablespoons mini semi sweet chocolate chips melted

Heat oven to 350 degrees and flour two 9x5x3 inch |oaf pans. Combine flour, baking soda, baking powder and salt in large bow|. bananas, sour cream and vanilla in medium sized bowl. Beat butter in large bow| until creamy. Gradually add sugar, beating until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Beat flour mixture alternately with banana mixture, beginning and ending with flour mixture. Stir in chocolate chips and nuts. Divide batter between pans. Bake in 350 degrees oven for 70 minutes or until toothpick injected in centers tests clean. Let |oaves coo| in pans or wire racks 10 minutes. Tum loaves out onto racks; let cool completely.

Toppings:
Me|t butter in milk in saucepan. Pour into bowl. Gradually whisk in sugar until good drizzling consistency; add a little more if needed. Drizzle over half on each loaf. Sprinkle nuts over each. Spoon melted chocolate in small plastic food storage bag. Snip corner. Pipe over loaves. Wrap tightly in plastic. Store at room temperature up to two days.

Refrigerate 3 to 4 days, or serve up to one month.