By Theresa/ Thunderbird on April 09, 2003
Photo by DbKnadler
Photo by DbKnadler
"This is a great snack."
Serving Size: 1 (1263 g)
Servings Per Recipe: 1
"Turned out great. Kids love it. We cut the choc chips to 3/4 cup."
"Very nice flavor, with a light tender crumb! After reading the reviews, I reduced the chocolate chip amount to 1 cup, and added 1 cup toasted and chopped walnuts. I baked the bars in a 15x10 (dark) jellyroll pan at 325F for 25 minutes. The bars cut easily. Made (Recipe #230645 #230645 by Karen67) for the Help a Naked Recipe Event in the Photo Forum, September 2012."
"Excellent, a big hit!"
"I have tried alot of banana bread/bar recipes and this is my favorite. I used 2 8x8 baking pans and followed the recipe exactly. My cooking time was a little longer but that is because of my oven. This recipe is a keeper. Thanks for a great recipe!"
"I made these bars using 2 large over riped bananas, but only using 1-1/2 cups of the miniature chocolate chips, plus I did add 1 tablespoon of ground cinnamon, (YES, I SAID 1 TABLESPOON OF CINNAMON) and then spreading the batter equally into 2-(8x8-inch) Teflon coated baking pans. I also topped each pan with a streusel topping, using the following ingredients: 1/4 cup of flour, 1/2 cup of sugar, 1/4 teaspoon of ground cinnamon, and 2 tablespoons of melted butter, and dividing the mixture in half and among both baking pans. I baked the bars for exactly 38 minutes. I liked the streusel topping on the bars, and thought this will be good to eat as a coffee cake for breakfast. I bet these bars would also taste good adding a peanut butter frosting to them. I also wanted to mention, that when making these bars in 2 (8x8-inch) baking pans, I ended up with 24 bars. Karen, thank you for posting this recipe, as it helped me decide what to make with 2 over riped bananas."
"i wanted to make banana bread but don't have a loaf pan - and i am not a "cake" person. this recipe definitely fit the bill. wow. i dont know if these actually came out 'right' (my oven is borked and i have to guess on temperature and rely heavily on toothpick testing) but they sure came out delicious! i used 4 1/2 small bananas because i had to use them up. i didn't have any chocolate chips so i chopped up a 200 g bar of milk chocolate. i decided to top it off before baking by halving this recipe for recipe #127724 so i omitted the powdered sugar. the final result was a "not quite as dense as a brownie, not nearly as fluffy as cake, not as dry as a loaf or a bread or crumbly like a muffin" pan of deliciousness - overall its what i would consider the PERFECT coffee cake. very moist and very full of flavour. the house smelled amazing while baking. next time i make this (which will be soon) i might try adding walnuts instead of (or along with) the chocolate. just a note that might be helpful to future bakers of this recipe: once i spread the batter into the pan i was concerned that i didnt have enough batter and almost moved it to a smaller pan... glad i stuck to your instructions... they were the perfect "thickness" in the end. thanks so much for this recipe."
"Yum-tastic! These bars are awesome. I have never commented or reviewed a recipe before on any website but I could not go without sharing how great these are. I added a little bit of cinnamon and baked for 27 minutes in a glass 9x13 pan. They are cakey and yummy. My husband loves them!"
"This is another delicious way to use up ripen bananas. I followed the recipe using regular chocolate chips since that was all I had on hand. Was quite pleased with the results. If I were to change anything, I think I would add less chocolate chips. Thanks for sharing a great recipe."
"Yum!! They're still cooling, but I stole a piece to see if I needed to put them in longer (at least that's the excuse I'm using), and this recipe is delicious! I cooked them for 25 minutes, because they started to brown quickly on the sides, and this made a very moist "cake-like" texture. Thanks for a great, tasty way to use up my too-ripe bananas :)"
"I used 3 different sized heart shaped pans for this recipe and then stacked them and decorated with buttercream icing for my sons birthday cake today. It was a hit! I think I will try this as bars also because it is a little drier, which makes it a perfect bar to dunk in some ice cold milk, YUM! Thanks for sharing your recipe, Theresa/Thunderbird!"
"These were so good. I used two large bananas for this recipe, and combined with the chocolate chips had a nice minty flavour. I also found that when I wanted a fudgy texture to it, 20 minutes wasn't enough, it was still underdone at that point. Another 10 minutes made it fudgy."
"Made as directed and these were wonderful. Nice flavorful twist on the traditional choc chip bar! Thanks for a great keeper recipe, Karen!! 1-2-3 tag!"
"These are too good! I had 3 medium bananas I needed to use up so I used all of them (which was more than one cup)but it definitely didn't affect these negatively. I also found that my 9 x 13 pan was dirty so used 2 8 x 8 inch pans and they turned out wonderful. These were easy to whip up, and they taste so good!"
"thought these were dry. even melted choc chips on top. that helped but would not make again."