This was a wonderful banana bread. I did half the recipe and stir in approx. 1/2 sliced almonds. This is the recipe I will use from now on to make use of those browning bananas!

I used real butter instead of margarine, and substituted plain yogurt for the sour cream, because that's what i had on hand. I also used leftover mashed bananas that I had frozen . Came out really moist and delish! The kids and I loved them. I also used a combination of white and semisweet chocolate chips. Most of the changes were not really by choice,(except for the butter) but more by what I had on hand, however, even with all the changes, it came out great! Thanks for sharing!

Very good flavour and really moist. My kids (and their friends) request this bread often. Freezes well.

Absolutely lucious! I think the sour cream adds the right amount of moisture to the bread.

Wow... I never would've thought of this, so THANK YOU, Tracie P.! Okay, I wanted to make this a little less guilty, so I nixed all the butter (I don't buy margarine), and used a full cup of applesauce. Cut the sugar in half, and did 1/2 cup brown and 1/2 white. Only had about 1/2 cup of lite sour cream so I just tossed in some milk. Alright: I thought the chocolate chips were totally unnecessary. It was chocolaty and plenty sweet enough (Next time, I may even cut the sugars more!). And, finally: I added about a tsp of salt.

I have made banana bread many times but this was a big hit with the family.

All thumbs up on this one from my kids and husband. This is a tough feat! The only change I had to make was to bake 2 loaves for 90 minutes, nto the recommended 60 minutes.

This is "THE BEST" banana bread. Did not change a thing except I added chopped walnuts. The recipe made two breads. I gave one to my neighbor who loved it!! I gave half of mine to my boyfriend's mother and she loved it. She also gave some to her neighbor who raved about it. This recipe is a keeper for sure. Thank you for sharing it!

As someone said, the chocolate and banana flavours blended in really well. I could taste both without one overpowering the other. I used three medium sized-smallish bananas and was afraid I wouldn't be able to taste them but it came out really well. The flavour is really really good!

My family raved and raved about this bread. I substituted apple sauce for half the fat (used butter instead of margarine) and walnuts for the chocolate chips. I love that it makes two loaves, because the first loaf disappeared in a couple of hours.

OMG!! This was very good!! The first time I made as stated in the recipe. Then a week later (yeah its that good!) i made again only with a few alterations. Instead of margarine i used applesauce, I used 1 c. white sugar and 1 c. brown sugar. Then for the 1 c. chocolate chips and 1/2 c. cinnamon chips..WOW and i used reg. sour cream because that was all i had...then i made a cream cheese glaze for the top of it. Note: i baked in a bundt pan for 65-70 minutes. Came out great...EVERYONE loved it! In fact I'm making again for a get together tonight! Thanks a bunch!

Excellent!

I followed this recipe exactly as listed except I follwed another reviewer's advice and mixed the dough by hand (mixed dry ingredients and created hole in the middle and then added the mixed wet ingredients (mixed sugar with wet)and sour cream in the center and mixed by hand). This made the bread SUPER MOIST. Next time I might leave the chocolate chips out since I thought the bread would be better without them and add a little extra cocoa powder. Worth the effort!

I made this bread this morning for something different from your usual banana bread. I make one with a chocolate cake mix that my husband liked, but I wanted to cut out some of the processed flavor. I cut this recipe in half to make one loaf. I omitted the chocolate chips (I didn't have any) and used light vanilla yogurt. I was pleased at how nicely this cooked up, it wasn't wet like some banana breads can be. (Like the outside will cook quicker than the inside and you have a half-done banana bread.) This made my whole house smell wonderful. I plan on frosting it with the Mocha Icing from this site and leaving it out for my husband when he gets home. I'll update how it blows over with him. EDITED: This bread is my-tee-fine. Really moist and flavorful. And even better with the Mocha Glaze. I wouldn't make it every day, but it's yummy every once in a while.

Outstanding! I took pieces of this bread to work for some of my co-workers, and they all wanted the recipe! I did not have 6 bananas, so I used 3 large bananas and added a drizzle of oil. I thought it had plenty of banana flavor and came out nice and moist. I can't wait to make it again!

This was so good. Like others, I cut the sugar by 1/2 cup, used part whole wheat flour, and non-fat plain yogurt because I didn't have any sour cream. I substituted "Lighter Bake," a fat replacement from Sunsweet.com for the margarine. Everyone loved it!