Reviewed: Apr. 25, 2007

When I made it the bananas went to the bottom and the chocolate chips went to the top of the bread. It was also a little dry but it really wasn't as bad as I'm making it sound.

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September

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Reviewed: Apr. 20, 2007

All I have to say is WOW. I halved the recipe because I only had three bananas. Two of them were really on their last leg and I was hesitant to use them but maybe thats why these have such an amazing banana flavor! Upon suggestion of others, I used butter instead of shortening. I also dusted my chocolate chips with a tiny dash of flour and the trick worked cuz they didn't sink! Otherwise I made exactly as shown. I made exactly 12 muffins and filled the muffin tins almost to the top. They did not overflow. I baked 350 F for 20 minutes. Good thing I checked on them. They looked really done on the top but the toothpick came up dry. They were nice and crunchy on the top but so delicious and moist in the middle. This is definitely one of my favorites. I will make this again and again.

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Yeongmee

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: New York, New York, USA

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Reviewed: Apr. 13, 2007

Great flavor combinations! The middle sunk in so presentation wasn't so great. I used 2tbl of vanilla, and scaled it down to one loaf. Thanks!

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Chouli

Cooking Level: Intermediate

Home Town: Solna, Stockholms, Sweden

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Reviewed: Apr. 12, 2007

This was delicious! It was a huge hit at the playgroup I hosted. I only had 5 bananas on hand, but it worked just fine with the five. I also didn't add the nuts because I personally don't care for them. It was fantastic and everyone raved about it. I didn't have any problems with it being wet in the center as some other reviewers mentioned. Perhaps that is because I only used 5 bananas?

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NoellesMommy

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Reviewed: Apr. 7, 2007

excellent. only problem was that i couldnt stop eating it! i used half a cup of sour cream and half a cup of butter instead of all butter and it turned out well :) next time i will try it with all sour cream.

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*Lisa*

Cooking Level: Intermediate

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Reviewed: Apr. 3, 2007

awesome! banana bread has the propensity to be dried out and clumpy, but this recipe's secret is the tablespoon of mayonnaise that locks in the moisture. a great idea. i usually add a teaspoon of vanilla and i always make sure that the bananas i use are extremely ripe, almost rotten. (that's when the bread turns out best.) my mom was most impressed. she usually doesn't like banana bread, but she loved this recipe.

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joolie

Home Town: Fairhaven, Massachusetts, USA

Living In: League City, Texas, USA

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Reviewed: Mar. 24, 2007

I made only half the recipe and used butter rather than shortning. My husband says it's the best.

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RENEESSELAH

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Reviewed: Mar. 8, 2007

Very very good although I only put mine in for 45 minutes and it still came out a bit dry. No regrets though as it was eaten up in no time!

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Beckee

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Reviewed: Mar. 5, 2007

This is very tasty! I made a few changes: whole wheat flour, brown sugar (ran out of white), caramel/chocolate chips (all I had), 5 bananas, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, and baked at 325 for about 75 minutes. It came out perfectly! In both my silicone pan and my glass pan it had just a little bit of crispy crust, and nice and moist, but not soggy inside. It's a nice, light bread - not heavy.

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JulieCC

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Decatur, Illinois, USA

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Reviewed: Mar. 5, 2007

Very easy to make and it is very moist. The kids loved it . It taste great warmed up with butter on it .

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LJ65

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

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Reviewed: Feb. 28, 2007

I make this bread every time the banana tree yields a hand of bananas. The taste can't be beat when you use bananas from the backyard. My husband and friends say this bread is sinful, and everyone asks for the recipe.

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Joy

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Reviewed: Feb. 20, 2007

I read the reviews from many people - and I decided to follow some advice from them, such as decreasing the temperature, decreasing the amount of sugar, and adding vanilla. The finished product resulted in something I had not expected: the bread wasn't even bread-like; it had more of a cake texture to it, plus despite the change in temperature, and baking it for less time, it still turned out very dark, and very crusty on the edges. As well,when I attempted to remove the loaves from the pan, the bottoms stuck, though I had greased the pans generously. It was very sweet - definitely more of a dessert bread. On the whole, I have used other banana bread recipes that produced better results. I will not be using this recipe again....

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Sharyl R.

Cooking Level: Intermediate

Home Town: Leduc, Alberta, Canada

Living In: St. Albert, Alberta, Canada

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Reviewed: Feb. 19, 2007

Loved this recipe and will make again and again! Thank you!!

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TONNIE456

Cooking Level: Intermediate

Home Town: North Robinson, Ohio, USA

Living In: Mansfield, Ohio, USA

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Reviewed: Feb. 19, 2007

Chocolate chips in banana bread??? Brilliant!!! Very moist... the only problem is not eating an entire loaf all at once.

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VPSTEIN

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Reviewed: Feb. 13, 2007

YUMMY! Made it exactly as printed except for using white chocolate chips instead of reg and pecans instead of walnuts. Not a conscious decision to change the recipe, just wwhat I had on hand in the cupboard. Loved by everyone in the family from the picky 2 year-olds to the teenagers who eat anything not tied down to the hubby who is usually not a sweet bread person.

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PODGER1

Cooking Level: Expert

Home Town: Lubbock, Texas, USA

Living In: San Antonio, Texas, USA

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Reviewed: Feb. 12, 2007

I have made this bread several times and gotten rave reviews. I've even had to pass on the recipe. A few changes I made was using butter instead of shortening and using mini chocolate chips. I also don't put nuts in--but that's just a personal preference. The recipe makes two loaves but I've used mini loaf pans and then sliced it up and its the perfect snacking size. This bread is the best!!

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Bekah

Cooking Level: Intermediate

Living In: Arlington, Texas, USA

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Reviewed: Feb. 7, 2007

I must say, this was a fantastic recipe, with one minor setback: it's actually a little TOO moist... and when I say that, I mean that the outside browned nicely, but the very middle of the loaf turned out almost wet. Next time I'll cut out a banana or 2, or maybe consider turning the temp down to 325 and adding some of the baking time. Otherwise, very very tasty and rich. I added 1 t vanilla, 1/2 t cinnamon, and 1/2 t nutmeg to suit my tastes.

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lola2337

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Reviewed: Feb. 2, 2007

Great recipe. Everything about it turned out good and everyone that tried it complimented how great it was, definitely a keep and will make again.

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Savage M.

Home Town: Stratford, New Jersey, USA

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Reviewed: Jan. 29, 2007

This banana bread was very, very yummy! I made one loaf and it was done cooking in the minimum time called in the recipe. I trimmed it down a bit by using 1/2 Splenda and 1/2 sugar, and using some whole wheat white flour and it didn't matter, it was incredibly good.

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Lisa S.

Cooking Level: Intermediate

Home Town: Cheektowaga, New York, USA

Living In: Lebanon, New Jersey, USA

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Reviewed: Jan. 21, 2007

I took the advice of others and easily cut the recipe in half. This is a very moist, delicious, well worth the calories recipe. I will FOR SURE make again. Nice twist on an old favorite!

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Wootsie222

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Chocolate Chip Banana Bread II

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