The moisture level of this bread was excellent, but i agree with an earlier review...I felt like the banana and chocolate were competing and I didn't like the combination...I think I'll just make regular banana bread in the future.

Very good.

Loved this recipe - my husband, who is not a big sweets eater, raved about it. I love that the cocoa masks the wheat flavor so my two little ones think they are eating "chocolate bread". My mods: used 1/2 white and 1/2 wheat flour, decreased nutmeg to 3/4 t and used rice milk so my milk allergic son could eat it. Also, it only took the loaf about 45 minutes to bake. I will absolutely make this again!

I made 16 muffines and baked them for just 25 minutes . I did`t wanna wait 30 minutes for the milk and the lemon juice , so I just used 1/2 cup of vanila yougrt instead of the milk and the the lemon juice. the texture is very moist and U don`t taste any whole wheat in it , but the problem is (as another reviewer mentioned)I was expecting a strong flavor from the banana like the classic banana muffine , but it seemes that the cocoa has the overwhelming flavor so be sure to use a very ripe banana, I did`t even taste the cinnamon. any way the recipe is only good when I`m bored of the classic banana muffines.

I wasn't sure what to expect with this, but it had a good flavor. I would say, though, to check it before one hour is up. My loaf was very dry, and I am not sure if it was from over-baking or from the recipe. I will try this again since my kids will eat just about anything chocolate, but I will check it after 50 minutes.

This is a keeper since I am always looking for new ways to use up ripe bananas. They were perfect just the way the recipe is, I wouldn't change a thing. Only difference was that I made 12 muffins instead of the 16 that it says. They were done in 25 minutes and were just right.

I just made this and my 3 year old are eating a muffin. Muffins were completely done after 25 minutes. I would have given it a three because while they are pretty good, I am not crazy about them. However, my three year old just piped up to say, "I like these black muffins." So, he bumped it up a star. lol I would try it again and maybe add a little less nutmeg.

I made this while waiting for my bread dough to rise. Didn't want to waste that oven heat! I did mush one and a half bananas and cut up the other one and a half. I had a bag of chocolate chips I needed to use, so I just threw them in. I had to cover it halfway through with foil so it wouldn't burn. Came out perfectly.

This is an excellent dessert bread! I followed the recipe exactly and loved it! The loaf was dense, moist, and simply scrumptious. The chocolate and banana were delicious together and you couldn't even taste the whole wheat. I will definitely make this again.

I would have liked to give this recipe more stars. The texture was nice, and the loaf turned out very moist (I had small bananas, so I used four instead of three). The whole wheat flour works very well in this recipe. It just seemed that the chocolate and banana were competing with each other instead of complimenting each other. I think I would prefer to make regular banana bread and add chocolate chunks to it, rather than adding cocoa powder.

I made this today and it's really good. I only changed a few things (some to make it healthier and some that probably took that away). I added 1/2 tsp of oil and swapped to olive oil (omega 9 - much healthier) because I freeze sometimes and lower oil gets dry. I also used half the sugar and used brown as there are a few more nutrients there and subbed out the rest with a tsp of stevia extract. Finally I added 1/4 cup pecans and 1/4 cup chocolate chips into the bread and on top of the loaf I sprinkled 2 tablespoons white sugar (only use of it) and sprinkled a few chocolate chips (not many) for appearance sake mostly. It turned out wonderfully and will present in a way that my church people (that are not healthy eaters) will like it. (I've discovered if you want them to eat healthy, put all the sugar on the outside!). The only thing I will do differently next time is add maybe a little more banana (I used frozen and it was in chunks so I don't think I got the full "three" it called for) and possibly a tablespoon of applesauce to keep it moist but it was so good that my daughter kept saying, "Are you sure it's healthy?". I may also lose the nutmeg next time but I'm thrilled with the antioxident power of this bread...all that dark chocolate with little fat and sugar - wow! Thanks for this recipe and I'm so glad you posted it. No one will know this is a healthy bread.