I thought the base for this recipe was very good. I followed some previous advice, and added 1 mashed up banana to egg, milk, etc. I omitted the chocolate chips and served this dusted with powdered sugar. Very good! And as far as the cooking times go, it's gonna vary. Depending on what size roaster you use, and whether the water is hot, etc. So just check it after an hour.

this recipe was yummy with a few modifications-used whole wheat french bread; like others, i put the bananas (two) in the food processor w/the liquids so there were no "chunks", just banana flavor (could've used one more, but they weren't super-ripe either so that's my fault); used 1/4c white and 1/4 brown sugars (PLENTY sweet enough); threw in a couple handfuls of walnuts; added a bit of cinnamon and nutmeg (didn't measure it, whoops); and while it was still warm i took a knife and tried to "swirl" the chocolate chips throughout so we wouldn't bite into whole chocolate chips. i didn't use the water bath, baked in a glass 9x13" for about 45-50 mins. great warm or cold, especially with good quality vanilla ice cream. everyone loved it. thanks so much for this recipe!

Needs ripe bananas, stale bread, & hot/boiling water. I added some cinnamon. Maybe it would be better with the bananas & choc. chips as toppings.

Excellent recipe. I made a half batch without chocolate chips, used a very ripe mashed banana and 1/3 cup of sugar instead of 1/2 and it came out very airy and sweet. I also omitted the water bath and cooked at only 300F. Will definately be making again. :)

WOW! So rich and delicious. I used VERY ripe, black bananas and I doubled the chocolate chips (half mixed in and sprinkled half on top once I poured it). I also let my bread soak in the egg mixture for several hours (4+) before baking. SUPER RICH and tastey. My husband loved it.

I thought I would try this. I used 2 very ripe bananas. I followed others advice and beat them with the milk so there were no chunks. I also added cocoa and some chopped chocolate. It just did not go over well. No one really cared for it. Would not make again.

Excellent! I made a few changes: I used a loaf of homemade honey whole wheat bread. Since it was more substantial than french bread, I added 1/2 C. evaporated milk. I also used 1/2 C. of brown sugar instead of the 1 C. white sugar. A tsp. of cinnamon helped tie the banana and chocolate to the nutty whole wheat. Also, I did use the water bath, but did not set the loaf pan on a damp towel--things still turned out fine. I used the rest of my can of evaporated milk, combined with 1 T. butter and 1/3 C. sugar to make a carmel sauce for the top. Boil until thickened. Great recipe!

This was good. Far too rich for me but the silence around the table save the clinking of spoon on bowls spoke for its self!! I scaled the recipe down to serve 4 and mashed the banana and mixed it with the milk before adding it to the bread.

I made my first batch with the sliced bananas, and my husband wasn't too crazy about the cooked sliced bananas. The second batch I pureed the bananas in the milk and eggs, and he liked it much more. So, I recommend that if you don't like the bananas baked, puree the bananas before you add the milk and eggs. I love the flavor of bananas and chocolate, so this will be one of my favorite recipes. What an awesome recipe!

I did not care for this. I only changed one thing...cut sugar back to 2/3 cup. Just tasted like soggy bread.

thumbs up from the kids for a keeper. Make sure to use ripe bananas. I mashed it as well and 1/2 cup chocolate chips is plenty. used 1/2 c brown sugar to cut down on the sugar and as others suggested, added cinnamon, nutmeg and all spice. made a vanilla sauce with added cinnamon to go on top. Would make again.

Awesome perfect winter dessert. I did use a 9x13 pan, mashed some of the bananas and added nutmeg.

I made this with no chocolate, the gnarly black bananas that I keep in my freezer for banana bread, the equally gnarly stale bread ends that I keep in my freezer for stuffing, lots of cinnamon/nutmeg/clove, and 1/2 cup brown sugar instead of a cup of white. Breakfast of champions. Bet it'll be really good with maple syrup, like a banana pancake. (I wouldn't recommend syrup with the full amount of sugar though, it'd probably taste like a lollipop.)

Yummy but did make the following changes: used croissants, mashed the bananas, reduced sugar to 3/4 cups and added 3 TBS of rum.

This was pretty good. I ended up making it with a loaf of Egg bread that had some raisins in it. I put the whole thing into my Corningware oval but followed directions otherwise. I found the chocolate to be a bit much for me--next time I might half the amount of chips and use mini-chips instead. Otherwise, I thought it was quite nice.

This is a good one. I put my own spin into it. I used 2 cups of cubed chocolate cake & 2 cups cubed ciabata bread. I also cut the sugar down to 3/4 cup.

I had 4 bannana's to use up, so I multiplied the ingredients by 1.5. I think that next time I'd mash up the bannans instead of slicing them up. The recipie wasn't clear on how many chocolate chips to use, so I added just a small handfull. Also, I just made mine in a large 12x4 glass dish that was really deep (it rises when it cooks). Definately would make it again.