Reviewed: Apr. 29, 2008

This was really good, but not to die for. I used less sugar (about 30% less), because my bananas were VERY ripe an sweet. Next time I'll probably try the amount called for, just to see what difference it makes. We ate it with ice cream and chocolate sauce on top and that pulled it all together for me.

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Natalie

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Apr. 27, 2008

I absolutley loved this recipe. While I was cooking I didn't think it would turn out right because I didn't have any brown sugar and I didn't use any, and I used Baking SODA instead of Baking POWDER! Also, I used a 9x13 pan instead of jelly roll. It turned out great though. If you use the 13x9 pan then definitley put it on about 6 or 7 extra minutes. It looks as if it is burning but really it tastes great. It crinkles a little on the top and turns a little crispy. WONDERFUL! Definitley a keeper!

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Sammie

Cooking Level: Professional

Home Town: Boston, Massachusetts, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Apr. 26, 2008

Absolutely amazing and easy, everyone I have shared this with has fallen in love with it. I made this in a 9x13 pan and cooked at 300 for 40 minutes. The first few times I had them plain and they were amazing like that but I also tried them with cream cheese frosting on the top and they are even better that way!

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prig2046

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Reviewed: Apr. 13, 2008

Good recipe, just wish I had followed advice and cut the sugar; it was a little too sweet and I didn't even use a full cup of chocolate chips. I baked in a muffin pan for exactly 20 minutes and they were perfectly done. I also used an egg-replacer. I'll make these again, with less sugar.

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deggiesmom

Cooking Level: Intermediate

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Reviewed: Apr. 12, 2008

FANTASTIC!! One of the best recipes yet! I baked in a 9x13 glass dish for 32 minutes. Perfectly moist and delicious! Great balance of chocolate and banana!!!! Thank you for a great recipe!

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Courtney

Cooking Level: Intermediate

Living In: Ashland, Kentucky, USA

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Reviewed: Mar. 29, 2008

This recipe is so yummy--forget banana bread, this is our new favorite!! Nothing to complain about. It's perfect!

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ksheffer

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Reviewed: Mar. 28, 2008

Easy & delicious. I used a 9x13 cake pan, cooked about 35 minutes and used slightly less then 1 cup of chips since too much chocolate can overpower the banana flavor as I've noticed with other banana cake recipes. Just those slight changes and it came out perfect. Didn't need to add anything else. Will definitly make again & again!

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KIDDEYKOOD

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Reviewed: Mar. 16, 2008

This recipe was fantastic! I substituted 1/3 c. Splenda for the 2/3 c. white sugar and it tasted great. My husband thought it was better than any banana bread recipe I've made before. Definitely a keeper.

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Wohletz

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Reviewed: Feb. 24, 2008

so addicting!

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marinewifey

Cooking Level: Intermediate

Living In: Jacksonville, North Carolina, USA

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Reviewed: Feb. 9, 2008

Amazing, I made in 9x13 pan instead of a jelly roll pan and baked it about 10 min longer. It was gone in a flash . A keeper!

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LJ65

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

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Reviewed: Feb. 4, 2008

Really great and moist! Everyone in my house loved this and we did use the cool whip and chocolate syrup.

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aubrey

Cooking Level: Intermediate

Home Town: Beavercreek, Ohio, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Jan. 28, 2008

These were very good! Perfect for a bake sale because they can be cut easily into squares with no mess. My whole family loved them.

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JULIESM

Cooking Level: Intermediate

Home Town: Saylorsburg, Pennsylvania, USA

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Reviewed: Jan. 21, 2008

Yum, Yum, and more Yum!!! So good and moist and delicious!

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Sara Jane

Cooking Level: Intermediate

Living In: Palm Springs, California, USA

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Reviewed: Jan. 15, 2008

made this for a bible study. 8 of us ate the entire pan!!!

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Us3Heaths+1more

Cooking Level: Expert

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Reviewed: Dec. 19, 2007

These are wonderful! A nice way to use bananas that are about to be too ripe for eating. I always spread a layer of powdered sugar icing on top after cooled.... can't get enough!

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KBRATTEN

Cooking Level: Expert

Living In: Austin, Texas, USA

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Reviewed: Nov. 12, 2007

Sooo Yummy!!! I didn't use brown sugar and just doubled the white sugar. I also used 3 lg. ripe bananas and 2 cups of chocolate chips. Had to bake it in a bar pan as it rose quite a bit. Took almost 40 minutes to cook, but was moist and delicious!!! Topped it with whip cream and chocolate sauce and it was VERY sweet!!

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Dallas

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Reviewed: Oct. 31, 2007

Good & moist! I rated 4 stars since it was so crumbly and I wouldn't say it was the BEST banana bread I've ever had. I made it in a 9x13 pan (as another reviewed suggested) and cooked it for an extra 15 minutes (test the center w/ a knife or toothpick). I only added chocolate chips to half (sprinkled all over the top) since I would rather have just banana bread but the kids would love chocolate chips. Nice snack for the kids. I'd make it again.

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Luv2Harp

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Reviewed: Sep. 28, 2007

This was really good! I used whole wheat flour, per other reviewers, cut the white and brown sugar to a half cup each, and it was perfect. I served it with whipped cream, and chocolate sauce, and! vanilla ice cream, but I think it really tastes best plain. I would be sure not to overbake this...cook only until set. And, KEY--- Mix LIGHTLY, as little as possible, only until moistened. Definitely a keeper.

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