The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 26, 2009
My 13 year old sone made this and has begged to make it again ever since. This was so moist and delicious - it's a keeper!! (serve warm with vanilla bean ice cream) YUM!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 4, 2009
It did not take 35-45 minutes to bake. My oven is brand new and it took 1.5 hours to have it fully baked through.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 13, 2009
vert tasty...cooking time was quite a bit longer than recipe stated.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 3, 2009
Delicious!! The only change I made was cutting back the sugar to one cup and adding a crumb topping. This was perfect in every way and I'll be making another to send to my banana loving daughter who's away at school. Wonderful and thank you!!
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Photo by LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA
Living In: Flanders, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Photo by VWill1968
Reviewed: Sep. 30, 2009
I dropped this off with my 3 teenage boys on Sunday afternoon at their dad's house, I got a text less than 24 hours later saying "banana bread gone:) soooooooo good". I had made 2, one plain and this one but they all raved about this one. I used miniature choc. chips and had no problem with them falling to the bottom, I cut it beforehand and the chips were perfectly even through out. Definitely teenage boy approved!
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Photo by VWill1968

Cooking Level: Intermediate

Living In: Laguna Hills, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 19, 2009
I also used my bundt pan and it took about 1 hour and 15 minutes to bake. I read the reviews before preparing this and only used 1 cup of sugar and 1 cup of chocolate chips used the end of one bag ( normal size and the rest of mini chocolate chips) I also put a little sugar on top before putting in the oven- very good would definitely make again.
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Pam

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
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Reviewed: Sep. 11, 2009
Definitely more like a cake than a traditional banana bread in my opinion. I read the reviews before making it and cut out a 1/2 cup of the sugar and a 1/2 cup of the chocolate chips. It was still sweet as a result but not overpowering, and bf loved it. He didn't notice that it wasn't more sweet, and I liked the balance. I used my bundt pan and it took about 1 hour and 5-10 minutes to bake. It did require the toothpick test, but every oven is different and mine tends to need longer. Thanks for the recipe!
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Photo by pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA
Living In: Dumfries, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 2, 2009
oh my gosh i actually couldn't stop eating this! reallllly tasty! dangerously so! but it's true it needs longer to cook, i left mine for 50mins and it was dangerously good!
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Photo by anneliese999

Cooking Level: Beginning

Home Town: Maidstone, Kent, England, U.K.
Living In: Valencia, Communidad Valenciana, Spain

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 14, 2009
We were scared because after the 25 minute mark, the bread was still semi-liquid inside. But no worries, we just turned down the heat to around 250 and let it bake for 20 more minutes. Result: delicious, super-moist, cakey, banana bread. Next time we might use less buttermilk to reduce wet ingredients. gl!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 11, 2009
This is definitely more of a cake then a bread. Just like the other reviews, too many chocolate chips, which over powers the banana flavor. I also found that I had too much batter for the pan suggested, and I had to take half back out after already putting it in the oven! I think I will try another banana BREAD recipe before trying this one again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 6, 2009
Awesome, definitely more like a cake than bread but great none the less. I actually used a nine by thirteen pan instead of the loaf pans. One of the reviews said to coat the choco chips in flour first then mix them in. I did it once this way and once with out doing that and it does make a difference. Great recipe I have made about three times in the last two months.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 28, 2009
Very yummy! I made this twice. Both times I made muffins instead of a loaf. I used (1 cup) mini-chocolate chips the second time I made it and I think this improved the flavor, as the chips were spread out more. Awesome recipe!!!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 13, 2009
Easy breazy prep (note: extend bake time to 50 minutes if baking in the PNW), tasty but the qty of chocolate chips over powers the banana and makes it too sweet.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Jun. 18, 2009
I've made variations of this recipe before. This one was quite good.
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Photo by ffgirl0302

Cooking Level: Intermediate

Home Town: Central City, Iowa, USA
Living In: Cedar Rapids, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jun. 15, 2009
OMG!!! Fabulous!! Instead of making one HUGE loaf, I made four small ones and some muffins, hubby likes to take a mini loaf to work every morning. I also added alil more chocalte chips. I am actually making 2 more batches this week haha :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jun. 6, 2009
I didn't change anything but I did use nonstick coating spray instead of shortning to coat my tube pan, and I should have used the shorting. But the cake turned out D-LISH, even if a few chunks stuck to the pan.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: May 3, 2009
excellent recipe. Used Splenda for Baking, slightly less choc chips, Greek yogurt instead of sour cream. Made my own buttermilk (1/3 c milk with 1/4 tsp lemon juice), used all purpose flour (2 1/2 cup- 5 TBS)and mixed choc chips with 1 TBS flour so they wouldn't sink. Threw in a little cinnamon/sugar mixture. Bundt pan at 350 for 45 min.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.43 star rating.
Reviewed: Apr. 29, 2009
Followed the recipe exactly, not the best flavor. Needs some spices, cinnamon maybe? Also took WAY longer to cook. Sorry.
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Photo by KLBUMB

Cooking Level: Intermediate

Home Town: Midland, Michigan, USA
Living In: Snoqualmie, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Apr. 22, 2009
The best banana bread/cake I have ever had! I made two loaves of this banana bread, one for my son's daycare with just chocolate chips since they can't have anything with nuts and one for ourselves with nuts and chocolate chips. The daycare loved it and we did too! I don't know how long it will stay moist because it was gone within two days! I will most definitely be using this recipe whenever I make banana bread in the future!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Apr. 22, 2009
This recipe is so easy and really delicious. I substituted all purpose flour for the cake flour (one cup minus 3 tbsp) the first time and used cake flour the next time and both times it was great! The light banana flavor was perfect with the chocolate (although I used a little less choocolate than was called for). Thanks for sharing this!
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Photo by MarinaHoliday

Cooking Level: Expert

Living In: Los Angeles, California, USA

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