Reviewed: Dec. 17, 2009

This turned out really well, and it was delicious. I followed previous suggestions and used three bananas. One was very ripe, and two were yellow with just a couple of brown spots. The next time I use this recipe (and I will), I will use at least two very ripe bananas. I also tented the loaf pans for the first 30 min of baking, and they were perfectly browned after only 60 min total time. Everyone loved this recipe! My husband even went nuts for it, and he claims to hate banana recipes. Definitely try this!

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thecureforcommon

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Reviewed: Dec. 1, 2009

I opted to use butter instead of shortening. I tripled the recipe but only used 1 cup sugar total, 1 cup brown sugar total, so I would recommend 1/3 cup of each for a single recipe. Also added a dash of cinnamon and NO salt. The batter was very thick. I layered the chocolate chips in the middle of the batter so they wouldn't sink to the bottom. I use a mini bundt cake baking stone, cooked @ 350 for 18 minutes. The batter didn't rise at all. The mini cakes turned out perfect and very light and flavorful. Overall it was very tastyP. Smells yummy...Bravo receipe! <3

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pati_blue

Cooking Level: Intermediate

Home Town: Walled Lake, Michigan, USA

Living In: Garden City, Michigan, USA

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Reviewed: Nov. 11, 2009

Excellent

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OnGossLake

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Reviewed: Sep. 29, 2009

Very delicious! Probably the best banana bread I've ever made. I used butter, and the first time I made it I used double the butter (by accident!). Even though it wasn't on purpose, it made the recipe that much more moist, and very good. You could also try adding some apple juice to achieve this effect--I wanted to, but couldn't find any.

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pink-raspberry

Cooking Level: Intermediate

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Reviewed: Sep. 27, 2009

This was awesome! I used butter because I didn't have shortening. Yummy!!

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mhaze10

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Reviewed: Sep. 19, 2009

Here are my changes.. Switched out the shortening for 1 stick of butter. I used 3 tsp vanilla,1 tsp cinnamon,4/5 cup All Purpose Flour and 1/5 cup RICE Flour- I ran out of AP flour and had some rice flour in the pantry. I too doubled the bananas using 4 Ripe Bananas instead of 2. Per suggestions from other reviewers- I baked 35 minutes and then tented loaf with wooden skewers and foil & baked another 35 minutes. I let the loaf cool for about 15 minutes and when I took the bread out of the pan. Would you believe 1/4 of the bottom of the bread stuck to the PAN! I even sprayed the pan with cooking spray! Don't know what went wrong. The bread is completely moist...but the chocolate chips and banana flavors are sort of subtle - not very strong at all. It was surprising considering how many chocolate chips and bananas were added to the batter. Next time I might add 1/2 tsp more cinnamon and some banana extract to bring out the flavors. Overall a very fresh comforting loaf of sweet bread.

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thatchickcancook

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Reviewed: Aug. 2, 2009

this is fantastic! so moist I added one more banana and used butter instead of shortening. and put in tonnnns of chocolate chips, didnt really measure. It came out moist and chocolatey. Very good.

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akbelec

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Reviewed: Jul. 29, 2009

Delicious! To make it lower fat, I used 1/4 c. Smart Balance with 1/4 c. applesauce instead of 1/2 c. shortening. I also added 1/2 t. cinnamon and it came out perfect!

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bobcatt331

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Reviewed: Jul. 28, 2009

Best banana bread recipe i have found! Comes out perfect every time. I find after freezing some old bananas and then letting them un-thaw for this recipe, they come out perfectly pre-mashed!

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a_wava

Cooking Level: Intermediate

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Reviewed: Jul. 27, 2009

Wonderful recipe. Nice and moist, grands asked me if I'd make more. Needless to say, it didn't last long around here.

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livingrn

Cooking Level: Expert

Home Town: Fort Wayne, Indiana, USA

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Reviewed: Jun. 3, 2009

Extremely easy to make and looks DELICIOUS!! I can't wait to try one. :) I used mini-chocolate chips, 3 tsp of vanilla, butter instead of shortening and 1 c of brown sugar. They turned out amazing!

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Tiffany

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Reviewed: Apr. 22, 2009

Great recipe! Everyone in the family loves it.

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lisab

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Reviewed: Apr. 17, 2009

i added 1 more banana and one more teaspoon of vanilla. It was my first time making banana bread and it was awesome! Thanks for the recipe, will definitely use again

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Candice

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Reviewed: Apr. 11, 2009

I thought that this recipe was just okay. I doubled the recipe, which may have contributed to my results, but overall I thought that it wasn't banana-y enough, and I even added extra banana. I would put this somewhere in between a banana bread, and a banana cake... It was good for what it was, but I think I was looking for a moister, more banana bread-type recipe. One plus, however, was that this recipe didn't have the obvious baking powder taste that I find so many banana breads have. It was edible, and everyone liked it, but it wasn't as good as I had hoped (or craved).

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vulpecula

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Reviewed: Mar. 17, 2009

Very, very good.

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genevamarieva

Cooking Level: Intermediate

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Reviewed: Mar. 15, 2009

Awsome!! I added a cup and a half of choc chips cause I like a lot of chocolate throughout. My local coffee shop just fired their banana bread baker. And it was so good that none other compared! I figured I would take it upon myself to try making a few different ones to see if I could come up with something as awsome as my coffee shops product. This was it!! I mean really good. I barely mixed it after I added the flour and remaining ingredients. Just enough and added the chips as I mixed the flour to avoid over mixing, which will kill your bread!! I baked it for 65 minutes at 350. It had a wondefully crisp texture outside and the bread itself was rich, moist and chocolatety. I had a slice with some milk and I was truly delighted. Very dense and filling!! Beware of the size piece you take! ENJOI

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Tommy

Cooking Level: Expert

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Reviewed: Feb. 25, 2009

This was GREAT!!! I absolutely LOVED it loved it loved it! I changed a few things for instance I used butter instead of shortning. I used 3 teaspoons of vanilla instead of 2. And I used cranberries. Also I used 2/3 cups of BROWN sugar. And of course I HAD to add 2 more bananas :P It turned out great! Thanks for sharing :)

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thecookiemonster

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Reviewed: Feb. 17, 2009

I've made this many times since I first reviewed so I decided to re-review it. I use 1 cup natural apple sauce instead of 2 eggs, butter instead of margarine, and whole wheat instead of all-purpose. I add 1/2 cup walnuts with 1/2 chocolate chips. I like to sprikle both on top of the batter, it comes out beautifully. Everybody loves it. For a pot-luck @ work I used slivered almonds with white (chocolate) chips. I bake it for 40 minutes then put foil over it loosely and bake it for another 20. I also spray my loaf pan with PAM. I've never had a problem getting my loaf out of the pan. There are various ways to make this delicious recipe.

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Tay

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Reviewed: Feb. 14, 2009

oh this is great!!! my family ate it up!! super easy to make too!!!! I will use this all the time to make my banana bread. good for the left over, too ripe bananas! I can just say YUM YUM!!

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nessy

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Reviewed: Jan. 1, 2009

This was quite delicious! Even my picky 5 year old enjoyed this. The temperature of the oven and the time it took to cook the bread seemed a little off to me, so I will adjust the oven to a hotter degree next time. It is quite similar in taste and texture to Starbucks' chocolate chip banana bread.

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