The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Photo by Gracey
Reviewed: Nov. 17, 2008
I have to say, the presentation was not great, but the easiness and taste of the recipe more than made up for it. I was a little puzzled with the servings, though. The exact amount of ingredients given, made just 8 servings for me! So, probably when it says 24, it means bite-size ones.
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Cooking Level: Expert

Home Town: Heraklion, Crete, Greece

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The reviewer gave this recipe 3 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 8, 2008
I reduced the sugars to half cup each as others mentioned and still found this too sweet. I would use less chocolate next time, less sugar, and/or just spread melted chocolate on top (and not mix it in the batter). I used a 10"x12" baking sheet in a mini oven and baked for 30 min.
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Cooking Level: Expert

Home Town: South Windsor, Connecticut, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 2, 2008
Taste was good, but the texture didn't appeal to me.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 10, 2008
This recipe was good. I too did not have the jelly roll pan and so used a 9x13 instead. I don't know that I would make it again. I was expecting something more of a bar consistency, and this was more like a cake. It just made it a little too delicate for my family.
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Cooking Level: Intermediate

Home Town: Rifle, Colorado, USA
Living In: Littleton, Colorado, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 8, 2008
We were not crazy about these. I am sure part of this was my fault as I baked them in a dark pan and forgot to adjust the temp & baking time so they were too done. That being said, I still don't know if we would have liked them that much better. We will stick with making banana bread or the wonderful banana cake from this site when we have old bananas around the house.
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Cooking Level: Intermediate

Home Town: Teutopolis, Illinois, USA
Living In: Edwardsville, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 6, 2008
I used a 9x13 pan and otherwise followed the recipe exactly. Fantastic. Banana + chocolate = dessert heaven.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 3, 2008
I made this recipe exactly as stated. When my husband tasted it his first words were "I could eat this whole pan!" Will definately make again when I have extra bananas.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 28, 2008
Tasty! I recommend adding way more chocolate chips - 1 1/2 cups didn't seem enough to me (for a 9x13" pan); I think I might do 2 cups next time. Then again, I'm a chocoholic and wanted to disguise the taste of banana. My husband and I gobbled these up quickly. Yum!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 20, 2008
I followed most of the suggestions of tgparks to make them healthier. My kids loved them but hubby and friends were underwhelmed. I think the applesauce made them have a spoungey texture. Next time, I will follow the recipe exactly and see what I think.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 3, 2008
This recipe is fantastic! My boyfriend and I are always making it for dessert now. (We've convinced ourself it's extra healthy because of the bananas, haha)But we usually add caramel! Which is great. Wonderful dessert! Lost of props
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 21, 2008
Delightful! I used rotten bananas; I know...it sounds "icky." However, I find the flavor to be sweeter when the banana skin is 80% black and the inside has a few darkened spots. I suppose it's due to the production of oxides(oxidation-reduction). Whatever the cause, I'm happy it occurs and creates yummy goodies!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 24, 2008
This cake was so moist and the perfect consistency. Like the others, I turned down the eat just a tad at the very end. I also used pecans instead of chocolate chips but thats just because I'm nuts :) It was amazing, and it's still moist after a few days!! Yum!
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Cooking Level: Intermediate

Living In: Santa Ana, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 23, 2008
We loved these! I was out of chocolate chips so I used butterscotch chips and they were absolutely yummy! I might try them sometime with chocolate chips, but we thought the butterscotch chips and bananas were a great flavor combination.
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Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 21, 2008
I used a cookie sheet with rims on it and bakes it for less time. It is a great recipe for those darn bananas that I never seem to eat fast enough.
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Cooking Level: Expert

Home Town: Dededo, Dededo, Guam
Living In: Lenexa, Kansas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 14, 2008
good Took to 08 reunion, there were no leftovers.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 7, 2008
This is a fabulous recipe! My husband and I loved it. Here are the changes I made after reading all the previous reviews: I used a 9x13 inch cake pan (I thought a jelly roll pan would have been too big). I omitted the salt because I used salted butter, and I used half a cup of brown sugar and half a cup of white sugar. I used 3 mashed bananas because I wanted it to have a little more banana flavor, and it made the cake really moist. My last alteration was to use half semi sweet chocolate chips and half milk chocolate-mostly because that's what I had in the cupboard. I took it out right at 20 minutes and it was perfect!
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Cooking Level: Intermediate

Home Town: Provo, Utah, USA
Living In: Cedar City, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 23, 2008
I took the advice of the other reviews and used 1c sugar and less than a cup of chocolate chips since my bananas were really ripe. It's currently in the oven and smells heavenly! My son and I tasted the batter and I'm really excited to try the final product!
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Cooking Level: Intermediate

Living In: Castle Rock, Colorado, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 20, 2008
I like to try different recipes to add to my list but this was a miss and although it says all purpose flour use cake flour and use 2 1/2 cups. Also use with this recipe extra fine sugar. Now you will enjoy it!
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Cooking Level: Intermediate

Home Town: Los Angeles, California, USA
Living In: Milan, Lombardia, Italy

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Photo by kimbernic
Reviewed: Jun. 20, 2008
This was a nice change from the normal. I had some bananas that I needed to use up. I was tired of doing the same thing. I liked it but I think it would have been very good served warm with a big scoop of vanilla ice cream. I might have to do that next time.
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Photo by kimbernic

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 16, 2008
really good! a *little* too sweet for me though, i decreased the amount of sugar to about 2/3 the amount, and didn't add the full amount of chips either. I also added about 1/3-1/2 cup of extra banana bc i like a stronger banana flavor and the extra helps the moistness. make sure not to add salt if your butter isn't saltless. I baked it for an additional 5 minutes, and the consistency was perfect: a little crusty on the outside, and moist on the inside :)
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Cooking Level: Intermediate

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