22 Reviews

I found this recipe and made it for my son who loves bananas and chocolate and all I can say is OH MY God thats good!!!! It was really hard to get him to share with his 2 sisters!! I'll be making this all the time-so easy to make yet so absolutely delish!!!

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Cookinmomof3 January 23, 2008

I made it for all my housemates. It was gone super fast. Very moist and the chocolate does not over power the bananas.

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violanos August 02, 2007

This is our favourite way to "get rid" of those over-ripe bananas!

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Ty's Kitchen June 17, 2007

Hi Sharlene~W, we enjoyed this banana bread immensely! We made it with the low fat sour cream but we added toasted macadamia pieces that I had left over from another dish. It was delicious! Thank you for posting a real moist and flavorful banana bread. Diane :=)

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Manami April 22, 2007

This was a super banana bread and a lot of fun to make. My family loved it, I loved it. I also use it as a plain banana bread recipe omitting the chocolate chip step. Either way it's one of the best recipes for banana bread that I have tried. This will be the banana bread I make for the next bake-sale donation I have to give.

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MsMandi March 27, 2007

Outstanding!! My attempt at banana bread with another recipe was somewhat dry, and this one came out super moist. I used plain yogurt, whole grain pastry flour, and bittersweet chocolate. Since I was running out of sugar, I was a little short of 1 cup. Sweetness was perfect, not too sweet.

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Lil'PG March 10, 2007

These are superb! Some changes i made: 2 c super ripe banana, 1/2 c sweetened yogurt = so i decrease the sugar to 1/3 c ONLY! And the sweetness is just right. It's super moist and nice texture. The Chocolate didin't over powered the banana flavor.

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fawn512 January 22, 2006

I did the same thing as Chris and baked this as muffins. I baked them at 200*C for about 20 minutes. (400*F) I got 12 nice large muffins. I used vanilla non fat yoghurt and I stirred some milk chocolate chips into the vanilla batter to make them even more decadent. They are fabulous! Thanks for a really good recipe I know I will make again!

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MarieRynr May 01, 2005

oh Yum. This was my first try with banana chocolate bread and I'm very happy with the result. the crimb was a bit too bug for my taste, but I wrapped the bread in foil and let it sit for 2(!)days and VOILA perfect banana chocolate bread, moist, dense and a finer crumb, too. Thanks for sharing! I will make this again.

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txzuckerbaeckerin April 17, 2005

I made this into large muffins because I was short on time. I'm not sure how long I baked them, but it was a lot less than would be for a loaf. They turned out really great. The texture is good and they are not overly sweet, which is what I like. They took a little time to prepare, but the result was worth the effort. My kids both really liked them too. Thanks for posting.

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Chris from Kansas April 13, 2005
Marbled Chocolate Banana Bread