very sweet, but very good. I followed to the letter and made muffins out of them. Had to lower the temp to 325 and on the second batch added some walnuts. Would definitely reduce the amount of sugar or add an additional banana chunked up--for texture's sake. Tasty!

The first time I made this recipe I pretty much followed the directions, but replaced the shortening with butter (I don't typically buy shortening) and used 3 bananas. It turned out pretty good. I did not tin foil the top. I forgot. The sides and top edges ended up slightly burnt by the time the bread was actually cooked and I was a bit disappointed. I had a piece that night and thought the bread was kind of dry and bland. When I got up the next morning and had a piece, it tasted so much better. I was a little surprised though because even though I though I had been "daring" to throw in that extra banana, it just seemed to need a little more. I have made quite a few new changes to the recipe though to make it the way I want it: 1 cup sugar, 3/4 cup butter, 2 eggs, 2 1/2 teaspoons vanilla extract, 4 bananas mashed (the riper, the better), 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 cup semisweet chocolate chips, 1 teaspoon cinnamon Sprinkle greased pan and top of loaves with Cinnamon & Sugar mix (1 part cinammon, 9 part sugar) Bake at 350 for 30 minutes with tin foil. Remove foil and bake another 30 minutes. Add foil for last 15. I have read that butter is a bit thinner and watered down than shortening, so it is best to add a little more while substituting. I was going to cut down on the sugar but decided that the addition of the cinnamon would probably balance that out a bit. I always double my recipe.

I put margarine instead of shortening. I added a teaspoon of baking powder to make the bread lift. Instead of white flour, I used whole wheat flour for healthiness. I susbstituted semi-sweet chocolate chips for dark chocolate chips and mixed them with white chocolate chips as well. It was quite a nice version of a banana bread!! For some odd reason though, I found it a bit dry... Maybe next time I'll add 1/4 cup of milk to try. But this recipe is worth doing again and again!! And very simple!! :)

This is my first time making this recipe. I have made banana bread many times before but this one turned out way better. It was so moist. The batter was delicious too. :)

Great recipe. If you are like me, you like to cook, like to eat, but hate the calories. I substituted 1/2 cup of applesauce for the shortening. This saves 850 calories in this recipe. I also used 3 bananas instead of 2. Very moist, extremely good taste. Everyone loves it.

This recipe is so easy and fool prove I also made slight changers. I had 1/2 cup of butter and 1/2 sour cream. YUMMY!!!!, I think the whole loaf was gone in a couple of hours with my kids and hubby. Thank you to who ever gave this great recipe.

Simple and easy and delicious. I use the dark chocolate chips and the outcome was fabulous. My teenage granddaughters know the recipe by heart and always beg to make it when they visit.

I have made multiple banana bread recipes in the past, but this one truly was the best I have ever tasted! I changed the recipe a little. It seems like it is such a great recipe, you can vary it and it will still taste delicious. I substituted the shortening for one stick of butter. I used three bananas instead of two. Because bananas are naturally so sweet, I decreased the sugar to 1/2 cup instead of one cup. I also added 1/4 tsp of a combination of cinnamon, nutmeg and ginger. Definitely will add this to my recipe box for next time!!!

This recipe is outstanding! I wouldn't make any changes. Dangerously delicious!

I made this today. Here are some changes I would do for the next time I make it, though. Add 1tsp cinnamon. Add 1 more banana. Bake with tin foil over top at 325 for 1 hour, and 10 min without foil at 350.