Reviewed: Aug. 21, 2007

I bake this bread all the time, it is a hit at my office! Like others, I add cinnamon and a dash of pumpkin spice for a little spice. Instead of chocolate chips I grate 2 bars of dark chocolate (preference.) Its smoother than the chips. If I am feeling lazy I use 1 cup mini semi-sweet chips. But I do love this recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Beaverton Baker

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

Living In: Beaverton, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 16, 2007

This is a really good quick bread, although I must admit I wasn't that impressed with it hot out of the oven. But the next day it was wonderful! It's the only quick bread I've ever enjoyed more cold than right after baking.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Shanna

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 9, 2007

I halved this recipe and made 12 large muffins. They turned out fantastic! I substituted plain yogurt for the mayo and added a bit of cinnamon. They turned out light, fluffy and moist, Yum!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

aprillb

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 6, 2007

I'm a huge fan of my KitchenAid so I tried it out with this recipe. I just threw in all the ingredients in the order the were listed and let it mix as I went. Also, I keep bananas in the freezer once they get too brown to eat so I tossed 6 of them in the bowl to thaw along with a stick of butter to soften. I had to dump out a little liquid, which comes off the frozen bananas, but I went from there. The bread turned out FABULOUS! We ate it almost every night for dessert (the chocolate makes is seems so much like cake). I definitely think the mayonaise is the "secret" ingredient. I also used another cooks suggestion and added 1/2 C of sour cream in place of 1/2 of the butter. TERRIFIC!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

SNURP

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 3, 2007

This is a keeper! My husband and daughter (with a little help from a couple of friends) had it gone in 2 days.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

loves to cook

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Jackson, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 28, 2007

Thank you Betty for sharing this recipe. My husband asks for it repeatedly. Although it is great as is I have found that it is a very forgiving recipe. You can substitute butter for shortening, you don't have to have enough bananas and you can vary the amount of walnuts and chocolate chips to suit your taste. I bake it in a bundt pan because I think it presents well that way. You can dust the pan with cinamon sugar or cocoa if you wish to keep the bread from sticking.

Was this review helpful? [ YES ]
43 users found this review helpful

Reviewer:

CBROCKET

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 11, 2007

Awesome, there is no other way to make banana bread. I would suggest adding 2 TBSNs of Cocoa powder for a darkened more chocolate coloring. Yummy!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Heather L

Cooking Level: Intermediate

Home Town: Harrisburg, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 10, 2007

I've made this twice now. Once with the nuts and chips and once with raisins and chips. I found it too moist with three bananas (I halved the recipe). I will try with two next time as the ends were getting too brown to keep baking. Also added nuts/raisins and chips to the dry ingredients before combining with the wet and nuts, chips and raisins were evenly dispersed throughout

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JanetCanuck

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Surrey, British Columbia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 17, 2007

Not my favorite banana bread recipe, at all. It had a strange consistency and the sweetness was different. I will find a different recipe next time.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

amy beth

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: Hermitage, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 10, 2007

I wanted a moist banana bread recipe and this one worked out well. I was a little iffy about adding mayonnaise to banana bread, but I used it anyways. I also replaced the shortening for butter and instead of using the full amount of butter substituted some for sour cream. My chocolate chips sunk to the bottom of the bread but other than that, it turned out well!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Char

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

September

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Yeongmee

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: New York, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Chouli

Cooking Level: Intermediate

Home Town: Solna, Stockholms, Sweden

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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?

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

NoellesMommy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

*Lisa*

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

joolie

Home Town: Fairhaven, Massachusetts, USA

Living In: League City, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 24, 2007

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

RENEESSELAH

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Beckee

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful