Reviewed: Apr. 11, 2006

This was so good...like a very rich banana bread. Good for dessert or as a coffee cake in the morning.

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CandiceSteele

Cooking Level: Intermediate

Living In: Higashi-Omi, Shiga, Japan

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Reviewed: Apr. 8, 2006

this was outstanding! Whenever my SIL and I get together we always bake banana bread but today I wanted something different! This was it! We both loved it! I cooked it in a 9x13 pan for 30 minutes. Like a muffin in the shape of a bar! DELICIOUS!

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COLL76

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Reviewed: Apr. 5, 2006

These were delicious!!!!! They taste like a cakey banana shortbread, if that makes sense. VERY NUMMY! I decreased both sugars to 1/2 cup each. I also baked in a 9x13 in pan for 35 mins. NUMMY!!!!

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KMCL1994

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Reviewed: Apr. 5, 2006

great recipe! light fluffy and cake like! very good....definately keeping this one!

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breadmaking_girl

Cooking Level: Intermediate

Home Town: Providence, Rhode Island, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Mar. 19, 2006

yum,yum, also made in a 9x13 baking dish and it turned out great...used as a dessert, and great the next morning with coffee. Another keeper for using those extra ripe bananas :)

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debdendyl

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Reviewed: Mar. 15, 2006

YUM! My husband and I have been gobbling these up! Like other reviewers, I used a 9x13 and cooked for about 25 minutes. I used the Chocolate Icingfrom this site and the combination was heavenly. Thanks for a great recipe!

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Ruby's Mommy

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Søborg, Hovedstaden, Denmark

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Reviewed: Feb. 20, 2006

OH MY GOD. This was better than I could have imagines. I also used a 9x13 pan and it came out wonderfully. I used 2 meduim sized bananas (probably 1 1/2 cups worth) and it really gave it that banana kick! I only cooked for 20 minutes and thought it was done, but it probably could have used another few to firm up the bottom (probably the xtra banana!) It was hard not to eat the entire pan myself. Will be making this for many events to come.

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LINDAANA

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Reviewed: Feb. 18, 2006

Absolutely perfect. I served this for dessert to some guests last night and cut up the leftovers for other guests for brunch this morning. For both settings, this cake/coffee cake fit right in and everyone complimented it! I also used a 9x13 pan and baked longer than 20 min.

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RedwoodTrie

Cooking Level: Intermediate

Home Town: Monterey, California, USA

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 9, 2005

Tasty. I put them in my son's lunch. A big family hit. They freeze well (separate layers with waxed paper).

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VOURI

Cooking Level: Intermediate

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Reviewed: Oct. 30, 2005

delisious all on it's own or with chocolate ice cream

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Nickytababy

Cooking Level: Intermediate

Living In: Prince George, British Columbia, Canada

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Reviewed: Oct. 10, 2005

easy and yummy, but nothing out of the ordinary. i used mini chocolate chips instead.

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AMERICAN1821

Cooking Level: Beginning

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Reviewed: Aug. 8, 2005

I made this according to recipe, didn't change a thing, except using a 9x13 baking dish, instead of the jelly roll pan. My husband and I really enjoyed it. The cake was fluffy and had a nice banana flavor. I thought it could use more chips (maybe they are settled into the other half of the cake?) but my husband liked it just the way it was.

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HENRYSMOM508

Cooking Level: Expert

Home Town: Miami Lakes, Florida, USA

Living In: Kernersville, North Carolina, USA

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Reviewed: Aug. 8, 2005

I didn't expect the cake-like texture, I thought it would be more of a chocolate chip cookie bar type thing - but this is amazing! It is my absoulte favorite dessert now - not too heavy, but has a lot of flavor!

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AURORA625

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Reviewed: Jul. 31, 2005

My immediate family did not like these a whole lot. The chocolate chips overpowered the banana taste, and it was a bit dry. I cooked in a 9x13 dish. However, I did have some relatives who relished them. I sprinkled cinnamon sugar on top to compliment the chocolate banana taste and to provide a nice golden top.

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BakingBot

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Berkeley, California, USA

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Reviewed: Jul. 24, 2005

This recipe was great!!! It was a wonderful dessert treat. My only comment is to cook it for 25 minutes.

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MARIMBAMAN247

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Reviewed: May 6, 2005

very easy and wonderfully light. I used self rising flour and omitted the baking powder.

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KERRIDAWAY

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Reviewed: Apr. 19, 2005

This was delicious. I used a 9X9 stoneware pan instead of the jelly roll and added 10 minutes to the cooking time. Just fabulous. Had all the items in my pantry and was looking to use some "ripe" bananas!

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SLHERRIN

Cooking Level: Expert

Home Town: Marinette, Wisconsin, USA

Living In: Fort Richardson, Alaska, USA

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Reviewed: Feb. 12, 2005

I used a 9x13 aluminum pan and it took 35 minutes to cook. Wonderful flavor. Definately a recipe to repeat!

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KALSBROOKS

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Reviewed: Dec. 24, 2004

I always think it's funny when people say how much they like a recipe, then tell all about how they completely changed it into a new recipe...but now I'm guilty :) I found out I had only half the usable amount of bananas I thought I did (more ripe than even I thought), so I used half mashed banana and half applesauce - and I did 1 cup white flour and 3/4 cup whole wheat flour..and added a T of veg oil to give it more of a cookie texture (some reviews made it sound more like a banana bread.) But it still came out quite banana-ey, and yummy! Even my dh, who says he hates bananas, likes them :) Thanks for the recipe!!

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