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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MarinaHoliday

Cooking Level: Expert

Living In: Los Angeles, California, USA

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Reviewed: Apr. 20, 2009

My husband loved this. I thought it was good, a little bland, but sweet. He said I could make this for him "whenever I wanted."

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MrsHiller

Cooking Level: Intermediate

Living In: Waseca, Minnesota, USA

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Reviewed: Apr. 10, 2009

I personally needed to make a few changes to the recipe to make it work for me. I comletely agree with other users, that it needs more of the banana flavor. So I just add one more banana and also one more egg. This seems to work well. It does need to cook a little longer than what the recipe says. Other than that, it is very tasty!

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Amber G.

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Reviewed: Apr. 7, 2009

I thought this recipe was yummy! I loved the batter and the idea that it doesn't contain nuts since I'm allergic. I do however have an oven problem and my oven did not allow the bread to set up in the center, but the ends of the pan did and I tell ya that it was soooo good! I was so disappointed but its definitely NOT the recipe, its my oven. I made a pumpkin pie that did the same thing!!! Oh yea, but in my recipe, since I didn't have buttermilk I just double the sour cream. I tell you, I would eat that batter like it was cookie dough! And the yummy banana smell filled my house! I am saving this to my recipe box!

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Jacs Learnin to Cook

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Reviewed: Apr. 6, 2009

I loved this recipe it was so good. My whole family loved it.

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gabby

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Reviewed: Mar. 7, 2009

I found this one a little bit sweet, I made it with less chocolate chips the second time and it turned out a lot better.

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Kara

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Reviewed: Feb. 23, 2009

First I mixed all the wet ingredients in a stand mixer including dumping the bananas in whole. The mixer mashed them up fine. I used 2/3 c. sour cream and 1/3 c. buttermilk powder (found in the baking aisle) and 1/2 of a 12 ounce package of semisweet chips. I baked in a 10 inch tube pan for 50 minutes. It was baked through, crusty on top and delicious! The banana taste does come through but is not dominant. I think the strength of banana taste depends on ripe your bananas are. Mine were pretty black and nasty. I would make this again!

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Maridele

Cooking Level: Expert

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Reviewed: Feb. 23, 2009

Tried a few other recipes trying to imitate Max Brenner's for my mom's birthday. This recipe had the best results. I used two throw-away alum. 8 x 4 pans; the loaves needed closer to an hour to reach "golden."

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Jayhawkgal

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Reviewed: Feb. 23, 2009

Really Good!

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Mandi

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Reviewed: Jan. 27, 2009

I made this and used my co-workers as guinea pigs. Yes, they'll eat anything, but this was soooo good, they were bowing to me! Thanks for a great recipe! I'll be making it again and again! 5 STARS!

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Lisa P.

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Reviewed: Jan. 19, 2009

I made this exactly as the recipe called EXCEPT I left out the chocolate chips (forgot them in the end...). It was more like Banana cake, very moist and a bit lighter than the dense banana bread that I was actually looking for BUT I liked it better than any other banana bread recipe that I've made. One thing, I cooked it FOREVER and it was still soft in the middle. My pan is a regular sized bread pan, is it too small perhaps?

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Holly

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Reviewed: Nov. 20, 2008

I cut back the sugar in this recipe by a half cup, used margerine and plain yogurt. Very simple to make with ingredients that most people have on hand. I'm making this for a gift so I won't be trying this myself, but I'll update as soon as I hear back how the reciever liked it. TIP: I tossed the chocolate chips in a the half cup of flour (recipe called for two and a half cups, I mixed in the two and left out the half to toss with the chocolate chips) and folded the floured chips into the batter. This keeps the chips from sinking to the bottom and burning. EDITED NEXT DAY: I made this again today for a get-together I'm having tonight. I did half milk chocolate, half butterscotch. Let's hope it turns out.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Nov. 9, 2008

My HUSBAND (who never cooks) made this recipe and it ROCKED!! I love this and I love that he wants to make bread....It is fabulous. Thank you for this recipe.

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HAUSSFAMILY

Cooking Level: Expert

Living In: Olympia, Washington, USA

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Reviewed: Nov. 8, 2008

Awesome recipe for banana bread! It's my kids new favorite now for breakfast! It's a nice change of pace instead of boring old banana bread! Chocolate chips are a nice addition to this! Very sweet! ( i did only put a cup of semi sweet chips in though and was still really sweet) Would make this again!

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Claire70

Cooking Level: Intermediate

Home Town: Hendersonville, Tennessee, USA

Living In: Westmoreland, Tennessee, USA

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Reviewed: Oct. 26, 2008

WOW!!! We loved this recipe! This is a keeper for our recipe book.

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csquared1903

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Reviewed: Oct. 12, 2008

I tried several of the banana bread recipes I've seen online. This by far is the best banana bread recipe! My whole family loves it and we just made another batch today. My tweaks to this recipe is cutting the sour cream with Hellmann's mayo, adding 1/4 cup more Hershey's unsweetened cocoa, using all dark brown sugar instead of white and adding about 1/3 cup of raisins. Bake for 65-70 minutes at 350 degrees. Awesome banana bread!!!

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mjsmommy

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Reviewed: Sep. 20, 2008

1) Banana bread hints: roast bananas in their skins on a rimmed baking sheet for 30 minutes until the skins are black. Allow to cool and then scoop out insides to use in your recipe. 2) Always use mini chocolate chips when making breads. The smaller, lighter chips remain suspended in the bread and don't sink to the bottom. 3) Cook your breads in 3 or 4 1-pound coffee cans (non-painted, labels removed). It takes just a little longer (15-20 minutes) but the small surface area open to the oven ensures a moist delicious bread that is easy to slice and the slices are perfect for popping into the toaster.

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Elisabeth

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Sep. 13, 2008

My mom had always added chocolate chips to banana bread. I've found that using older bananas works just as well, and it's a great way to get rid of the bananas no one wants anymore without having to throw them away!

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camilla

Cooking Level: Beginning

Home Town: San Antonio, Texas, USA

Living In: Steilacoom, Washington, USA

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Reviewed: Sep. 11, 2008

Unexpected combination, but works very well together. My son told me it is his favorite recipe of this type, and he is not one to rave. I have made it three times, and gotten very favorable comments each time.

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