Banana Sour Cream Bread with Chocolate Chips

I ran across this recipe a few years ago on allrecipes.com.  This bread is very moist and easy to make.  I actually ran out of white sugar so I  used splenda and they still tasted good (although I prefer and recommend real sugar).  I keep too ripe bananas in the freezer and then just pull them out when ready.  The kids always ask why I keep rotten bananas in the fridge and if they can throw them away.  Who knew they'd make such good bread?:)  This recipe made 2 large loaves and 12 muffins.  If you decide to use muffin tins, cook only 30 minutes.

Ingredients:
1/4 cup white sugar
1 tsp ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very rip bananas, mashed
1 (16 ounce) container of sour cream
2 tsp vanilla extract
2 tsp ground cinnamon
1/2 tsp salt
3 tsp baking soda
4 1/2 cups all-purpose flour
1/2 bag chocolate chips

Directions:
Preheat oven to 300 degrees F.  Grease four 7 X 3 loaf pans (or you can substitute muffin tins). In a small bowl, stir together 1/4 cup white sugar and 1 tsp  cinnamon.  Dust pans lightly with cinnamon and sugar mixture.  In a large bowl, cream butter and 3 cups sugar.  Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon.  Mix in salt, baking soda and flour.  Stir in chocolate chips.  Divide into prepared pans.  Bake for 1 hour, until a toothpick inserted in center comes out clean (or 30 minutes for muffins.)