The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 6, 2007
this recipe is pretty good not much banana taste though...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 23, 2007
Awesome! Didn't change a thing except used white splenda instead of white sugar...perfect!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.52 star rating.
Reviewed: May 4, 2007
This was pretty disappointing for my family. I followed the recipe exactly except that I had to cook it for a good 15 minutes more to get it cooked all the way through. Something about the taste was just off, and the texture reminded me of greasy cake. Next time I have extra bananas I'll stick with the Banana Crumb Muffins from this site.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Apr. 22, 2007
BF did n't think the bananas were strong enough but I thought it was just right. Served more like brownies, had no cream or ice cream. Baked in a 9 x13 and took about 15 min longer. Very moist...will make again.
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Cooking Level: Intermediate

Home Town: Elkridge, Maryland, USA
Living In: Carlisle, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Apr. 20, 2007
These are so tasty! I put quite a bit less sugar (no brown), more banana (1 1/2 cups?) and used part whole wheat flour. I had to bake them about 5-7 minutes longer, but that might be my oven. I sprinkled some chopped walnuts on top. They turned out soft and cakey - so flavorful, and much quicker than cookies!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Apr. 15, 2007
Easy to make, tastes good. Used a flat stoneware, didn't have a jelly roll pan, turned out great.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.52 star rating.
Reviewed: Mar. 29, 2007
Okay..my husband freaked out that banana was made with chocolate. I thought everyone knew they went together! Otherwise, the kids and I like them pretty good. They turned out fine, a little more cakey than I prefer.
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Cooking Level: Intermediate

Living In: Ashippun, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 24, 2007
This was really good. I also made mine in a 9x13 pan and baked for 30-35 min. and my kids and I loved it. will definately make this one again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 26, 2006
I was wanting something a little healthy but not a bread since my husband doens't like banana bread, I tried this dessert and it was delicious! I did use 3/4 cup and 1 tablespoon of applesauce instead of butter and 3 egg whites instead of 1 egg. I also used 3 really ripe (almost black) bananas and lowered my sugar to 1/2 cup of each. I used a bar pan and the bars came out moist and more like a bar with a little cakey spring to it. My husband loved it and my son devoured his. Great recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 28, 2006
This was really good and easy to make. It was great to use up some old bananas instead of just making the same ol' banana bread. Thanks!
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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: Oct. 18, 2006
This is a wonderful must try recipe!! I usually make banana bread, but was looking for something different to make with my ripe bananas! It is a nice change, and so easy!! Since I had them on hand, I also added l/2 cup of butterscotch chips and l/2 cup of white chocolate chips. Melt or soften the butter for easier mixing of ingredients. If you don't mind the extra calories, try topping the batter with the crumb mixture from the "Banana Crumb Muffins" recipe from this site. I thought it made the bars a little more special, great for Sunday Brunch!! I used a 9xl3 pan, and baked 25-30 minutes. This is a great addition to my recipe collection!!
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Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA
Living In: Maplewood, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 6, 2006
Pretty good and very easy! I wasn't in the mood to fuss with cookies, so this recipe was perfect. I may try adding a thin layer of frosting next time, either banana or cream cheese.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 2, 2006
This was excellent! Bananas&Chocolate=YUMMY
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 19, 2006
I cooked mine in a 9 by 13 pan for about 30 minutes. I used milk chocolate chips instead of semi-sweet & garnished w/ a dollop of whipped cream & a sprinkle of mini-chips.
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Photo by IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA
Living In: Keller, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
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Reviewed: Jul. 13, 2006
delicious! i made the mistake of baking it more like bread, so it took twice the time it was supposed to, but it was still amazing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 1, 2006
My husband and daughter both really liked this. I do not eat bananas so did not try it. This is a great way to use up those over ripe bananas when you are tired of banana bread. I used the jelly roll pan as the recipe is written, however since mine was dark I decreased the cooking temp by 25 degrees. The dessert came out moist and spongy according to my husband. My daughter who is picky ate two pieces.
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Cooking Level: Expert

Living In: D'iberville, Mississippi, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 28, 2006
Delicious! It's very cakey and not overly banana flavored - maybe because the bananas I used weren't super ripe. I also used a 9x13 pan and baked for 35 minutes. A great alternative to banana bread.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 23, 2006
We really enjoyed this. This should of been named "banana chocoalate chip cake bars" though. I cooked this for at least 30 minuetes or till it looked a little golden on top. This was still very soft and tend to fall apart easy. After leaving it in the frigde overnight, it became firm and it was perfect. Couldn't stop going back for more.
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Cooking Level: Intermediate

Home Town: Rochester, New York, USA
Living In: Honolulu, Hawaii, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: May 15, 2006
Ok, I admit...I rarely make a recipe without tweaking it along the way! My changes on this recipe were mostly to decrease the sugar and fat (although the topping I added made up for it!). Cut the sugar to 1/2 cup each, I substituted Equal's Sugar Lite for the white sugar. Use 1/2 cup butter & 1/4 cup unsweetened applesauce and increase the banana to about 1 1/2 cups. Here is the ingredient that sent these bars over the top - I sprinkled the bars with 1/3 cup chopped Butter Toffee Walnuts before baking. Refrigerate before cutting. We keep them in the fridge b/c we like them cold. We couldn't stop eating them. The whole 9x13 pan was gone within 24 hours. :O
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Photo by Allrecipes

Cooking Level: Expert

Home Town: Woodstock, Illinois, USA
Living In: Phoenix, Arizona, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.52 star rating.
Reviewed: Apr. 25, 2006
Not that great. I agree with a few others who said it tastes like banana and chocolate. Nothing special. Won't make again.
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