Reviewed: Aug. 14, 2011

Literally just pulled this out of the oven and it is perfect. The only thing I changed was not adding the chocolate chips (and that's only because I didn't have any!). Great consistency, fantastic flavor and it smells so good!

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Reviewer:

MiddleNameGrace

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Cooking Level: Expert

Reviewed: Jun. 5, 2011

Delicious! I ended up making muffins out of this instead of a loaf of bread. Using about 1/4 cup per muffin, I got 18 out of this

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4 users found this review helpful

Reviewer:

fudJy23

Reviewed: May 23, 2010

I like other breads better. I will not add oatmeal to my banana bread EVER again. This made the outside edge of the loaf tough to chew. Thought it would also make it moist (like it does for meatloaf), but it doesn't...Disappointed. The chocolate chips are the saving grace.

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Reviewer:

Bonnie T

Cooking Level: Intermediate

Home Town: Little Rock, Arkansas, USA

Living In: Redlands, California, USA

Reviewed: Feb. 27, 2010

Great recipe! Very moist. I used 1/2 applesauce and 1/2 sugar and substituted some wheat pastry flour for white. Just the right amount of chocolate chips.

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Reviewer:

cooking diva

Reviewed: Feb. 13, 2010

my husband thought it could have called for more chocolate chips and reports experiencing "major heartburn" after consumption, but to tell you the truth i think that's because he is a raging alcoholic. I thought it was delicioso, as my mother says. Although it could have been a bit better with an 1/8 of a teaspoon more baking powder....

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Reviewer:

Supreme Team

Reviewed: Jan. 28, 2010

I pureed the Bananas first and then added the sugar, eggs and vanilla to the food processor. It came out very moist and tasty. This is one that I will make again, maybe add peanut butter to it.

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Reviewer:

KMOM14

Reviewed: Dec. 5, 2009

This came together well. I used butter instead of vegetable oil, that was the only change I made. I set this to bake for 55 minutes and it wasn't quite done. Another ten and the edges burned on me. I'm a little ticked at myself. I found this quite sweet and I'm not sold on the combo of chocolate, oatmeal, cinnamon and banana though my boys liked it. I doubt I'd make this again for us, I might to give it away. As is, it's too sweet. Way overkill.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Aug. 22, 2009

With modifications: I loved this recipe! My changes were that I used old-fashioned oats and soaked them in buttermilk prior to use, omitted the nutmeg, used half brown sugar, half white, substituted 1/2 cup wheat flour for 1/2 cup flour, and omitted the nuts. I drained the oats but still had to bake about 10 minutes longer because of the extra moisture. I covered them in foil for that last 10 minutes to prevent them from getting too brown. The house smelled wonderful and the bread was awesome! I used 4 bananas, two large and two small and the flavor was just right.

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Reviewer:

kcollmann

Cooking Level: Expert

Reviewed: Jul. 26, 2009

My family loved this! I baked half the recipe in a stoneware muffin pan for 22 minutes, the loaf pan for 40 minutes.

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Reviewer:

Wendy Kelley

Cooking Level: Intermediate

Reviewed: Jan. 14, 2009

Great Bread! I did a half recipe with some slight mods. 3/4 cup all purpose flour and 1/4C & 2 Tbs whole wheat flour. Also 1/4C & 2 Tbs white sugar and 1/4C brown sugar. Added walnuts, oats, mini chocolate ship.

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