Reviewed: Oct. 2, 2009

Excellent!

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Reviewer:

Kathy

Cooking Level: Intermediate

Living In: Terre Haute, Indiana, USA

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Reviewed: Sep. 23, 2009

just wonderful. used the dark chocolate cocoa which just added to the fabulous taste.

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mug4you

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Reviewed: Sep. 23, 2009

LOVED this recipe! Good healthy snack/quick bread for the kids in the morning or after school! Not too much sugar and the chocolate makes it taste VERY decadent! Yum! I used dark chocolate cocoa which gave it a real rich taste! Kids keep asking me to make it again!

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Reviewer:

Susan

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Reviewed: May 25, 2009

Bread was moist, but it tasted weird, like it was lacking something. Good for a snack, but I wouldn't serve or give it to anyone.

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soopachill

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Reviewed: Dec. 13, 2008

I liked the color and texture, but as stated in other reviews, I thought it needed a bit more chocolate flavor. I will make it again but next time with chocolate chips instead of nuts. I bet that will bring it up a star.

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Reviewer:

BURBUJA0512

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Reviewed: Oct. 26, 2008

I took wannabebaker's suggestions and upped the cocoa, only I did another 1/4 c. and cut back on the flour by 1/4 c. I also upped the sugar by 1/4 c. and added 1/4 c. of sour cream for tang. This made two loaves. I made these for my in-laws and won't be trying these myself, but I'll update my review as to how they liked them.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Aug. 23, 2008

This bread had a nice soft texture while it was warm. I followed the recipe and added a little more cocoa and banana. I really didn't think it tasted that great, though.

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Crystal Cooks

Cooking Level: Intermediate

Living In: Maywood, Illinois, USA

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Reviewed: Jan. 21, 2008

Loved the recipe but I will add more banana next time. Also, I subsituted the nuts with chunky chocolate chips. Yum!

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TLG

Cooking Level: Intermediate

Living In: Danbury, Connecticut, USA

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Reviewed: Dec. 21, 2007

awesome! i followed other reviewers' advice and added a bit more cocoa, a hearty sprinkle of cinnamon, and grated nutmeg. I used 5 ripe bananas and substituted chocolate chips for nuts.

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abfoodie

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Reviewed: Sep. 25, 2007

For me, this was a five-star recipe with the following additions: 1/8c more cocoa powder, about 1/4c more sugar, 1 additional egg, about 1/4 tsp cinnamon and 1/8 tsp nutmeg. I used walnuts and also added in about 8-10oz semi-sweet chocolate chips (just used what I had left). I used two large ripe bananas. It baked for about 70 minutes, then I let it cool, covered in foil. It was delicious!

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wannabebaker

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Auburn Hills, Michigan, USA

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Reviewed: Apr. 16, 2007

I added more bananas and it was still dry and bland. It had hardly any chocolate flavor, and just was not very good.

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Meg

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Reviewed: Apr. 9, 2007

As another reviewer said not enough of a chocolaty taste, I spread some icing sugar on top. I'll add more coco powder next time and maybe a touch of cinnamon.

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Mehdi

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Reviewed: Feb. 12, 2007

This bread is delicious. The only reason I am giving it four stars is because I would have liked a little more chocolate-y taste. But, I'll just add chocolate chips next time...and there will be a next time! Thanks for a great recipe.

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Reviewer:

Ranessa

Cooking Level: Beginning

Home Town: Stockton, California, USA

Living In: Reno, Nevada, USA

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Reviewed: Dec. 1, 2006

I followed the recipe exactly as stated, except I did not use nuts, since I didn't have any. I thought the bread was really good, although my husband thought it was lacking flavor. My biggest criticisms is that it was every so slightly dry (60 minutes was a little too long in my oven) and the banana taste wasn't very strong. Next time I'll probably add some chocolate chips like the other reviewer, and maybe add a little extra banana.

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