Reviewed: May 13, 2013

Really enjoyed this recipe. I tweaked it a little bit by adding cinnamon, nutmeg, and vanilla, using greek yoghurt instead of mayonnaise and pecans instead of walnuts. My family and friends LOVE IT!

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Reviewer:

LaydeeKae

Reviewed: May 1, 2013

Absolutely delicious! I replaced the shortening with butter, omitted the walnuts and 1/2 the salt (used salted butter), and replaced 1/2 of the mayo with peanut butter just because I like the taste. So moist and tasty! Will make again!

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Reviewer:

KIMALA

Cooking Level: Expert

Home Town: Skokie, Illinois, USA

Living In: Fort Collins, Colorado, USA

Reviewed: Apr. 29, 2013

Loved this recipe. I cut it in half and made muffins. The recipe cut in half made 12 full muffin cups, ready in 25 minutes, light and fluffy and terrific. Next time I'll try margarine and applesauce instead of shortening. I also added a splash of vanilla, and I tossed the chocolate chips in a little flour. A great recipe.

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Reviewer:

KJS

Reviewed: Apr. 28, 2013

I have been making various recipes from this site for the past six months and this is the first time I felt compelled to share my opinion...this is the best chocolate-chip banana bread I have ever had. It is a moist, flavorful, fluffy and balanced bread. The only departure I made from the recipe was to use one cup brown sugar and one cup Splenda as opposed to 2 cups of sugar. My eight year old loved this because it was crunchy on top and moist and soft in the middle. Perfect.

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Reviewer:

BethandBud

Reviewed: Apr. 25, 2013

Used butter instead of shortening but made no other changes. This bread was awesome. My oldest nephew said it was amazing but to leave out the nuts next time! (I rather enjoyed the nuts)

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Reviewer:

Claudia

Home Town: Louisville, Kentucky, USA

Reviewed: Apr. 12, 2013

Like everyone else, used butter instead of shortening. Make sure you use all the chocolate chips otherwise increase the amount of sugar! I used less chocolate and it came out tasting like it could use more sugar, but other than that... really moist!

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Reviewer:

Rachel Jacqueline

Cooking Level: Intermediate

Reviewed: Apr. 5, 2013

This is a beautiful and very moist banana bread. My daughter, who did not like bananas, could not stop eating this. This recipe is definitely a keeper! P.S. I substituted the shortening with butter, used half white and half palm sugar, and did not use walnuts. This was a bit too sweet for my taste - but still really good though - so I would cut down the sugar a little bit next time.

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Reviewer:

G. C. Rompas

Reviewed: Apr. 1, 2013

As everyone has been saying, this is an awesome recipe. My husband says it is the best banana recipe that I have made (bread, muffins, etc.). I made it into mini-muffins - baked for 20-25 minutes at 350. My alterations were: 1 C white sugar, 1/2 C brown sugar, 1 t vanilla, 1.5 C white flour, 1.5 C whole wheat flour (and some oat bran), and a combo of butter and marg instead of shortening. Great banana flavour - spouse and kids (all the neighbourhood kids) loved them.

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Reviewer:

catherine

Reviewed: Mar. 22, 2013

This was delicious. I swapped the shortening for butter as I didn't have shortening, but otherwise followed the ingredients exactly. I followed the advice of another reviewer and put in in a bundt pan but it was too much batter. Next time, I will pour the extra batter into muffin tins. Very delicious and moist.

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