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Nothing tops old-fashioned banana bread, except maybe this chocolate version! Each slice is studded with nuts. —Connie Deke, DeWitt, Nebraska
Nutritional Facts 1 serving (1 slice) equals 184 calories, 7 g fat (4 g saturated fat), 42 mg cholesterol, 294 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Chocolate Banana Bread in Quick Cooking January/February 2001, p53
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Reviewed on Mar. 29, 2013 by Hannah0418
awful. threw it out. very dry; lacked flavor. save yourself time & money and make the Best Ever Banana Bread on the website - add chocolate chips if you like it chocolatey.
Reviewed on Feb. 19, 2013 by JZ9495
Added a little more baking cocoa, bananna and 1 tsp of cinnamon and it turned out okay. A little dry. I would suggest using more bannana.
Reviewed on Nov. 27, 2012 by 3188ashley
Looked so good.. Made it for the first time. Seems very dry. Crumbles when you cut it. Not much taste. Would not make again.
Reviewed on Nov. 20, 2012 by msnbthomas
I doubled this recipe. To one loaf I added a cup of chocolate chips. It was great. To the other loaf I added 1 cup chopped mini dark chocolate Reece's peanut butter cups. It was even more wonderful!!!! I did cook for 65 to 70 minutes.
Reviewed on Nov. 01, 2012 by lopezwr1ter
This recipe is definetly a keeper in my house! My family gobbled it all up! We added chocolate chips to the mix, delicious!
Reviewed on Sep. 19, 2012 by Ashaline
This was a good bread. I can't use nuts because my daughter is allergic, so it was a little bland without it. I think next time I will add white chips. I think that will make all of the difference. Oh, I also added a tsp of cinnamon, I love a chocolate and cinnamon combo.
Reviewed on Sep. 04, 2012 by blondie478
I added chocolate chips and 1 tsp of almond extract to this mix (I doubled it) YUMMMMMY
Reviewed on May. 18, 2012 by sudeetoo
It was good but next time I would add more cocoa...chocolate flavor was too light for me as well as the others who tasted it.
Reviewed on Mar. 07, 2012 by lilhappyspoon
Wow! This unique twist on banana bread made my kitchen smell like a chocolate cake! I used 1/2 cup of Splenda blend, a little sour cream, a little low fat peanut butter, and omitted the nuts. I serve this bread for breakfast, but it would also make a nice dessert.
Reviewed on Jan. 13, 2012 by VictoriaCross
This is absolutely delicious. I used unsalted, chopped cashews for the nuts, and Fry's Cocoa. My first time batch rose even higher than the photo! I sieved the bananas to cut down on the potential for heaviness which plagues so many banana bread recipes. I scoffed a bit at the idea of 16 servings from one 9x5 loaf, but the cocoa packs such a powerful taste punch that one thinnish slice is a sufficient dessert with a nice cup of tea. The only complaint I had was from my 93-year-old mother-in-law who thought the banana flavour was overwhelmed by the cocoa. She is extremely fond of bananas, so next time I will make a more traditional banana bread for her. This is a real "keeper" recipe, and I can imagine using it for guest brunches.
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