These are very good! I've never really cared for chocolate banana bread, but this rocks! My kids say they taste like a brownie. The only change I made was that I used semi-sweet chocolate chips because I didn't have any milk chocolate chips. Either one, I'm sure is great! I wanted my kids to take this to school in their lunches so I made 12 muffins and baked for 20 minutes. I also got one large loaf pan (baked for one hour) and a mini loaf pan (baked for 40 minutes). I did use low-fat sour cream with great results. Thanks for sharing this recipe.
the first evening we made 30 mini muffins for youngest daughter church night doing the recipe as is......the next night we made 2 mini loaves and 2 med loaves using 1/2 cup marg and 1/2 cup applesauce.....very moist and very tasty and very very good!!
I made this b/c I had fat free sour cream that was going to expire! My husband & some of my in-laws LOVED it! I cut the recipe in 1/2 & used a 9X5 loaf pan--also used 1/2 Splenda & half sugar. Used about 1 cup mashed bananas--was nervous about using too much/too little but it worked great! I didn't have time to read all the reviews, but I did see how "layering" the choc chips worked great--so I did that, too! Used about 3/4 cup choc chips :-). I hope to make this again for company!! Thank u for sharing!
I wish I could give it more stars. I made it first without the cocoa, and it was fabulous. I made it again with the cocoa and it was even better. I had no sour cream so I used Mountain High plain yogurt without draining it and it was just fine as a substitute. Thank you so much, Miss Diggy!
Really tasty bread. I have made this twice now. Both times I halved the recipe. First time I pretty much made it as written and it was very good. Made it again today and lightened it up by subbing 1/2 the sugar with Splenda granular, using fat free sour cream, and replacing the butter with more fat free sour cream. It came out just as tasty this way, perhaps a bit denser and maybe a bit more moist.
This recipe is great! I substituted whole wheat flour instead of white flour, non-fat sour cream instead of full fat, and I used a mixture of apple sauce and mashed up raspberries instead of the butter. The raspberries gave the muffins a great tangy taste. Cut back on the sugar by about 1/2 cup and they still taste great. The recipe made one loaf and about 12 medium sized muffins (cooked the muffins for about 30 minutes.) Next time I will make lots of extras too freeze! Thanks!!
Excellent Banana Bread! I've made this recipe 4 times in the last 3 weeks! We've given it out to friends and neighbors and all with rave reviews! This will be a keeper, and added to my cookbook to share with future generations!
This recipe was good but the chocolate covered up too much of the banana flavor for my taste. I think I'll stick with my old stand-by but thanks for something new!
Wow! Surprisingly easy and delicious. I made the recipe exactly as written. This one really is more of a dessert than traditional banana bread. I'm going to make it again.
Wow !!! I made this recipe in cupcakes. Made 30. They are some of the most flavorful and moist cupcakes I have made. Will definitely be using this recipe again. Thanks !!!