Reviewed: May 6, 2013

Loved this recipe! I left the buttermilk out and added 3/4c of sour cream instead. So moist and delish! I also poured it in a 10x13 pan and poured a light glaze over the top when it was done (cooked for 27 mins). Made a strawberry purée to drizzle over the top and it was a wonderful treat! Best banana bread recipe I have found!

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Reviewer:

lynnettemarie

Reviewed: Dec. 27, 2012

Very dense and very moist. Way too sweet.....too much chocolate, and too much granulated sugar,, didn't look like banana bread at all, it was very pale in colour, and the tiny black flakes from the bananas weren't even visible, it looked like a white cake with chocolate chips in it, seemed strange to me.

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Reviewer:

talia_little1

Reviewed: Nov. 17, 2012

Years ago I happened upon banana chocolate chip muffins in a bakery and fell in love with the flavor combination. This is a very close approximation of a recipe I've been using for a while (but lost in a move). It's very tasty; I actually like it best a few days old, toasted, with a very thin schmear of butter. It got to be a bit of a tradition with some friends on cool autumn weekends. The one thing I would change is to only to mix about half of the chocolate chips in the batter, and after pouring about 2/3s of the batter into the pan, sprinkled on most of the remaining, then sprinkling the very last on top before placing in the oven.

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Reviewer:

mysticwit

Reviewed: Nov. 4, 2012

Family loved it, used one cup of sugar, half a cup of chocolate chips, 1/2 tsp cinnamon and 1/2 tsp nutmeg. Made 5 mini loafs

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Reviewer:

berlinermaedchen

Reviewed: Feb. 2, 2012

I can finally stop searching for the perfect chocolate chip banana bread recipe! This is as close to the Starbucks version that I've been able to make. I substituted milk + vinegar for buttermilk and yogurt for sourcream. I also followed the other user's suggestion of mixing the chocolate chips in with the flour mixture to ensure that the chips didn't fall to the bottom and it worked great!

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Reviewer:

Naomi

Cooking Level: Beginning

Home Town: Wrangell, Alaska, USA

Living In: Seattle, Washington, USA

Reviewed: Jan. 29, 2012

Really delicious banana bread! I've tried many different recipes and this is now my favorite, along with the rest of my family. I made a few modifications to make it a little healthier (and because these were the ingrediants I had on hand): used whole wheat pastry flour instead of cake flour; added 1 tsp cinnamon and 1/4 tsp pumpkin spice; used 1/4 c. butter and 1/4 c. applesauce instead of 1/2 c. butter; used approx 2/3 c. sour cream and left out the buttermilk because I didn't have buttermilk on hand; instead of all white granulated sugar, I did half brown sugar and half white granulated sugar. I absolutely loved the banana bread - full of banana flavor, moist and dense, and all around delicious!

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Reviewer:

troll

Reviewed: Jan. 10, 2012

Very good , very moist. I had to cook mine for 60 minutes.

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Reviewer:

Oureatinghabits

Cooking Level: Expert

Living In: Calgary, Alberta, Canada

Reviewed: Nov. 7, 2011

I changed a couple of ingredients and got a lot of compliments on the small muffins that I baked using this recipe. Try using 2 bananas instead of 3 and replace the sour cream and buttermilk with 2/3 cup of whipping cream. The muffins had a cake-like texture and the banana flavor only complimented the chocolate chips instead of creating 2 powerful flavors for my tastebuds to fight over.

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Reviewer:

DawnO

Reviewed: Oct. 10, 2011

This was VERY good! Will definitely make again. Followed the recipe exactly and turned out perfect. Used the mini chocolate chips and that seemed to work really well. Definitely recommend!

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Reviewer:

STRAWBERRY02

Cooking Level: Intermediate

Reviewed: Sep. 28, 2011

I discovered halfway through that I had no sour cream, no yogurt, nothing - with a wink and a prayer added just regular milk with a squirt of lemon juice till the consistency seemed right and it was still delicious. So moist!

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