Reviewed: Nov. 23, 2009

This is the BEST banana bread I have ever had. I halfed the recipe and only made one loaf. I too used butter instead of shortening. This bread would still be great without the chocolate chips. Very moist. I sprayed the pan and then used cocoa instead of flour to coat the pan. This is my new favorite sweet bread!

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Kim

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Reviewed: Nov. 13, 2009

I halved the recipe...not enough bananas! This browned very quickly on top and I was worried I'd have mush inside and a burned top. I remembered a suggestion from another recipe to cover the top with foil half-way through baking. I think this saved my "bread"....but who are we kidding--isn't it cake? :-)

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Shawnee

Cooking Level: Beginning

Home Town: Toronto, Ontario, Canada

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Reviewed: Nov. 12, 2009

Really enjoyed this recipe AS IS. I made no substitutes; my 3 yr old kept asking for more.

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MummaMong

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Reviewed: Nov. 11, 2009

WOW! I have had loads of banana bread. This is my first loaf that I made from scratch and it was awesome!!!

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Claire

Cooking Level: Expert

Home Town: Willow Springs, Illinois, USA

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Reviewed: Nov. 7, 2009

extremely tasty!! used mini chocolate chips and 1/2 cup butter. it was difficult to slice and stay together so maybe muffins would be a better choice. i halved the recipe and with my oven i cooked it 55 minutes. will definitely make this alot! thanks!!!!

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zacody2

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Reviewed: Nov. 7, 2009

I used shortening as directed as I am none to bothered with it, I actually like what it does for recipes. I don't use it often but it seems that it's in some of the best dessert recipes from this site. I think there's something to be said for shortening. "Here, here", lol. Good bread, better the next day. I'm sure I'll make it again.

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LouisvilleHugger

Living In: Louisville, Kentucky, USA

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Reviewed: Oct. 29, 2009

We loved this recipe. Your going to need the biggest bowl in your cupboard because this makes a lot! I used a standard bread loaf pan and also 3 mini loaf pans which took 10 minutes less to bake. I only had 4 large bananas on hand and that was plenty for flavor. I also used dark chocolate chips since I was out of milk chocolate. Still excellent...there's something about the combination of bananas and chocolate that will make everyone want seconds. I imagine this would freeze well as well. Nice way to use those overripe bananas rather than toss them!

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Michelle P

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Reviewed: Oct. 28, 2009

Oh my goodness! It is soooooo good!!!

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sheshe

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Reviewed: Oct. 22, 2009

Wow! I had a hard time not devouring it on the spot! Both breads (I put it in two bread pans as directed) were completely gone within three days! I omitted the walnuts, but it still tasted amazingly moist and delicious. Thank you so much (:

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Hollice!

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Reviewed: Oct. 21, 2009

Sooo Delicious! Made it for a meeting at work and my co-workers devoured it in record time and are asking for more. I substituted the shortening for butter and added 1tsp of vanilla. Thank you!

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ladyd

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Reviewed: Oct. 17, 2009

Great recipe. Made it into muffins and added some cream cheese frosting, and halloween candies. They are really really moist. I added 1/2 cup of each the sugars, and used butter instead of shortening. I also forgot the nuts. Great recipe, thanks.

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brakerme@hotmail.com

Cooking Level: Beginning

Home Town: Sarnia, Ontario, Canada

Living In: Petrolia, Ontario, Canada

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Reviewed: Oct. 17, 2009

my friends called it paradise bread.i omitted the walnuts n added more chips intead.

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Glooten

Cooking Level: Intermediate

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Reviewed: Oct. 16, 2009

Awesome bread!!! I made it in a larger pan, so I just turned down the heat and let it cook longer, it came out so moist and delicious! We had to eat it right up!

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kashollie

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Reviewed: Oct. 12, 2009

Delicious and moist. A huge hit when I make it. I do not change anything either, since the recipe is perfect as it is.

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NALHOME

Cooking Level: Intermediate

Home Town: Butler, Pennsylvania, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Oct. 9, 2009

This Banana bread was so moist and yummy! One of the best I ever had. My whole family enjpyed it, definately a keeper.

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Carla M

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Reviewed: Oct. 6, 2009

This was a great recipe. I replaced the shortneing for butter, did not put any mayonnaise as I didn't have any and replaced the walnuts for crushed almonds and it still turned out great! I recommend cutting the recipe in half because it does make alot. Great recipe:)

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vics-sard

Cooking Level: Intermediate

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Reviewed: Oct. 4, 2009

This was a good bread. Nothing amazing, but very tasty for how easy it was to make. I didn't have shortening so I used butter. The bread fell at the end of baking and I think it's b/c of the butter.

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evaclair

Cooking Level: Beginning

Home Town: Lee's Summit, Missouri, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Oct. 2, 2009

This was the most delicious and moist banana bread I've ever made!

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Maebaby1978

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Reviewed: Oct. 1, 2009

Everyone loves this recipe. People beg me to make it...often. Only changes I made were to use butter in place of the shortening and I add 2 teaspoons of pumpkin pie spice. I also use a cinnamon and sugar mix around the pan after I spray it with Pam. This is truly the BEST!

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madnickmom

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Reviewed: Sep. 30, 2009

The best i"ve ever made! Very light and fluffy, made it exactly as says with the exception of a dash of cinnamon. Next time i will substitute with butter and use whole wheat flour. I'm sure it will be great!

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