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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!!!
I made it for all my housemates. It was gone super fast. Very moist and the chocolate does not over power the bananas.
This is our favourite way to "get rid" of those over-ripe bananas!
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 :=)
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.
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.
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.
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!
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.
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.