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Very good recipe; excellent as cupcakes or as loaves. I left out the choc chips, used thawed frozen banana(along with the resulting liquid that came out of them as they thawed) and whatever sugars I could find (was almost out of white sugar.) Also, I don't think there was quite a cup of the sour cream left in the container. Definitely a keeper; this recipe is quite forgiving if you don't have everything on the list! Thanks for sharing!
Very nice recipe! Made basically as written it comes out moist and flavorful! Only thing I would say is that it doesn't have hardly any banana flavor so I'd like to bump that up next time. But tastes like a really yummy chocolate cake! Thanks for the great recipe Miss Diggy....
This recipe is out of this world!<br/>I used one cup of brown sugar instead of two cups white, & 1/2 tsp of <br/>instant coffee. It came out wonderful...like a brownie. Rich chocolate <br/>flavor and lovely moist crumb. Next time will add some walnuts.<br/>Thanks for sharing a really great recipe!
This bread is the BEST!! I only used 1/4 cup cocoa and I will do that next time I make it, too.
Incredible, I loved this. I made recipe as written, using smaller loaf pans.
Great bread, I made this for something different to do with my left over bananas and it sure was different. Almost like a "brownie Bread" I made it into mini loaves as we usually don't finish a large one but have to tell you - TWO of them were gone almost before they finished cooling. I also used semi sweet mini chips and glad I did. Loved the moist texture and know we'll be using this one again.
Definitely 5 stars for this one!!!! I love it and I know it would be wonderful without the changes I had to make in order to use what I had on hand: 1/2 cup unsweetened applesauce for 1/2 cup of the butter, plain Greek yogurt for the sour cream, and semi-sweet chocolate chips in place of the milk chocolate ones. The only thing I will do differently next time is to mash my bananas up better than I did. I had some visible banana chunks in mine which I would have preferred not to have, but that's not the fault of the recipe. Thanks so much for this delicious recipe!
Soooo yummy! I made 29 cupcakes by making the recipe as directed. I took a fellow reviewer's suggestion to pour some of the batter in the cupcake liner, add a few Ghiradelli milk chocolate chips, and then top with more batter and a few more chocolate chips (to avoid the chips from settling at the bottom of the cupcake). I baked the cupcakes for about 25 mins at 350 degrees. I will definitely be making this again and again. DO NOT CHANGE A THING ABOUT THIS RECIPE. YOU WON'T BE DISAPPOINTED.
I made this for a quick breakfast and snack option. It is moist and wonderful. I used everything as written except I substituted Dannon's All Natural Vanilla Yogurt for the sour cream. Heavenly!
wow, this is so rich and moist... very chocolatey!
I added extra bananas, but the taste was mainly chocolate... and well recieved, thanks!