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Excellent! I've used sour cream in cakes before so knew it would make for a very moist banana bread. I was asked for recipe after making it and even hubby who hates bananas loved it! Love the addition of cocoa.

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lezlier13 December 13, 2010

I liked the combination of chocolate and banana in this bread, and I have used sour cream in banana bread before so I knew it was going to be good. Nice, tasy loaf but just a bit rich for me to want to make it again. Thanks for a great recipe though!

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micro_ang November 03, 2010

This is awesome! Tastes just like chocolate cake with the added benefit of fruit. I frostened it with chocolate icing, and it disappeared in a day. Thanks for sharing.

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vtopp July 26, 2010

So easy to make and very yummy! I ate some warm and had a bit of a sour after-taste in my mouth, so I'm interested to see if the same thing happens when you eat it cold. I used light sour cream, egg beaters, and partially used wheat flour since I ran out of regular. It collapsed a little in the oven, maybe because of the egg beaters.

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SashasMommy May 27, 2010

This was very good, however, mine was very crumbly when I tried to cut it. I made exactly as stated except I used low fat sour cream. Does anybody know if that would have made it crumbly. We really liked this, but next time I think I'll make cupcakes. Thanks for a great recipe.

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Connie Lea March 07, 2010

This bread was delicious!! I replaced the butter with apple sauce and used half Splenda and half sugar instead of full sugar. Loved it. Thanks!

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Bizzie February 15, 2010

This recipe is excellent! It tasted, to me, just like a chocolate costco muffin with banana involved. :] I didn't alter the recipe at all, good as is. Delicious.

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HollyGrennan January 16, 2010

Great bread, my kids love it! It's very moist, and has kept very well for almost a week as we slowly make our way through the two loaves I got out of this recipe. I think it's going slower than most banana bread recipes because it has more of a dessert feel to it than a traditional banana bread. Normally we'd see a banana bread go as snacks or as breakfast, but this one seems reserved for after-dinner cake.

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Peter Near January 05, 2010

Substitued sour cream. I used drained, non-fat plain, yogurt. I take my container of yogurt and put the yogurt in a sive ( I have sometimes lined it with cheese cloth first) and let all the liquid drain off (for an hour, or leave overnight in the fridg.). Then it is thick like sour cream (will become like greek yogurt). I also only had a bar of dark chocolate that I cut up into small pieces. Great flavor. I added coarsely chopped walnuts too. Will use hazle nuts sometime. I whiz my bananas in my blend to puree before adding to recipe. Makes a nicer texture to the finished bread. This bread is the very best banana bread ever! Also like it because it uses lots of bananas, I seem to end up often with over ripe banans and don't like to eat them at that stage, but love banana bread, and banana and chocolate a perfect combo.

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Bicycle Girl Cook November 28, 2009

I'm right there with the rest of the posters. Absolutely delicious. Skeptical because I thought maybe the chocolate would overpower the banana. NO! Used 1/2 of this recipe minus the 1/2 cocoa (+1/2 c. flour) to make Sour Cream Banana Bread which was outstanding as well. Same basic ingredients, two delicious breads. I did not have choc. chips so I broke up M&M's. Worked just as well. Thanks!!

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tmwood1012 November 06, 2009
Chocolate Chocolate Chip Sour Cream Banana Bread