Reviewed: Mar. 8, 2009

I have tried many banana bread recipes and this one is the best! Since I only had 3 bananas, I halved the recipe and omitted the nuts because my husband does not like them. I also substituted Splenda for the sugar. This is definitely a keeper!

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Pat

Cooking Level: Intermediate

Home Town: Jersey City, New Jersey, USA

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Reviewed: Feb. 22, 2009

Wow...this is awesome! I work at a produce market, so we frequently make banana loafs, and this one was great: moist, sweet, a huge hit with kids and adults both. I added a little extra banana and it had a nice, rich banana flavor. This makes two BIG loaves that are slightly crisp on the outside and moist on the inside. A keeper for sure!!

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Karin

Cooking Level: Intermediate

Home Town: Wall Township, New Jersey, USA

Living In: Saint Augustine, Florida, USA

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Reviewed: Feb. 20, 2009

One word: Addictive.

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lroth217

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Reviewed: Feb. 11, 2009

This banana bread was really good! I had a bunch of very ripe bananas and was looking for a good banana bread that used a lot of bananas. I substituted brown sugar in place of some of the white sugar and I cooked this in a fancy bundt pan. It turned out great!

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tlswift

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Reviewed: Jan. 29, 2009

Best choc chip banana bread ever!! Perfectly moist! I added vanilla, substitued room temp butter, finely chopped the walnuts, used the mayo and sprinkled the pan with sugar and cinnamon, with some addt'l walnuts and a sprinkle of cinnamon on top and it came out amazing! I made one loaf and meant to check on it in an hour, and it was in for just a tad too long, but still amazing! My search for the perfect banana bread/choc chip recipe is over :)

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AngelaV

Home Town: Chicago, Illinois, USA

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Reviewed: Jan. 27, 2009

Fantastic recipe. I've made it incorrectly twice--the first time only using two bananas and substituting applesauce, the second time forgetting to cream the shortening and sugar, adding the sugar to the flour, and adding melted shortening to the wet stuff instead, and it still came out moist and delicious. Thanks. (I do recommend butter- flavored shortening for his.)

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ATRACKBROWN

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Reviewed: Jan. 27, 2009

unbelieveable!!

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Nedra

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Reviewed: Jan. 20, 2009

Yum! The first loaf was gone within a day.

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RWITECKI

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Reviewed: Jan. 18, 2009

Great taste but 350 degrees cooked the outside of the bread too fast and after 50 minutes the inside was still raw. Next time I will cook at 300 degrees for a longer period to prevent the outside from burning.

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Jill

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Reviewed: Jan. 13, 2009

Very good, and not at all difficult. Watch for burning at the end of the cooking time. I had to reduce my oven temperature to 325 about half way through. Even my daughter who claims not to like banana bread likes this. Thanks!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Dec. 26, 2008

This bread was so moist and delicious! I will definatly make this recipe again. I did substitute butter for the shortening and added 1/8 tsp nutmeg and 1/4 tsp cinnamon. Super yummy!

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aspringer

Cooking Level: Expert

Home Town: Stanton, Michigan, USA

Living In: Belding, Michigan, USA

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Reviewed: Dec. 18, 2008

Good, very moist.

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mommieme3

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Reviewed: Dec. 14, 2008

Every one loves when I make this one it dissapears very quickly

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bgrimes

Home Town: Lynn, Massachusetts, USA

Living In: Salem, Massachusetts, USA

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Reviewed: Dec. 14, 2008

Great recipe! I worry about my bread coming out dry, but this was very moist and tasty! I halved the recipe and also used 1/2 dark brown sugar & 1/2 white sugar and added 1/2 tsp vanilla. It may be a little on the sweet side. I'll try and add some Kahlua liquor next time.

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Mauiann

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Reviewed: Dec. 13, 2008

This is the first time I have attempted to make banana bread in a few years, due to complete failure to produce anything close to being edible (even though I followed my cookbook's recipe to the T). I crossed my fingers with this one, choosing it because of all the wonderful reviews I read. I used half brown sugar and half granulated, only had half the nuts, and it turned out to be the best banana bread I have ever tasted (dare I say, better than my wonderfully talented aunt)! I froze the second loaf, because I thought we wouldn't need it, but ended up putting it in the oven the next day because the first loaf was gone the same day! I think I put it in @ 200 degrees, don't remember how long, and it turned out crunchy on the outside and warm and gooey on the inside. Needless to say, we finished the second loaf that very day! Thank you for this recipe!!!

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Martha

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Reviewed: Dec. 12, 2008

It must just be me based on all the reviews but I didn't like the chocolate chips in this one. The bread itself was wonderful and moist and I will make it again, however without the chip this time. Thanks for posting!

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Blondie in CA

Cooking Level: Intermediate

Living In: San Leandro, California, USA

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Reviewed: Dec. 12, 2008

I have made this more than once and it is absolutly delicous each time. I am celiac so I make it gluten free. I use gluten free flour and the rest of the recipe is gluten free.

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DJDAUBE

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Reviewed: Dec. 7, 2008

I left out the walnuts and tripled the chocolate chips. I poured into a greased 9X13 pan and baked at 350. It almost overflowed during baking, so maybe next time I'll take a little out and make some cupcakes. I'm not sure how long I baked for, but just used the toothpick test. Made a fantastic banana chocolate chip cake. Will definitely make again.

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MRSEENER

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Reviewed: Dec. 3, 2008

I only had half the bananas, and someone turned the oven up by 100 degrees, so the bottom & sides were overdone and the top was completely black, but this is still probably THE BEST banana bread I've ever had! I can hardly wait to see how it turns out with all the bananas and not burnt!

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TREASACH

Cooking Level: Expert

Home Town: Sacramento, California, USA

Living In: Portland, Oregon, USA

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Reviewed: Nov. 28, 2008

Wonderful banana chocolate chip bread recipe! I used all butter and added one extra banana just because I didn't want to be left with just one straggler. I baked mine in 3 x 5 pans so I ended up with 7 pans. I only had one that didn't want to come out of the pan. Overall it's a great recipe! Thank you!

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