Choco-Chunky Banana Bread

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This recipe was AWESOME!!!! I totally finished this recipe quick since I used my Pogo Whisk from Joseph Enterprises. It is super fast and clean, didn't make a mess like the conventional whisks... I highly recommend specially if you use a Pogo Whisk

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I've been making this for about two years and it is a family favorite. Everyone who tries it loves it. I make it with some substitutions:
1. I use 70% bittersweet chocolate chips (Ghiradelli brand as it is richer than semi-sweet.
2. I never have buttermilk on hand so use 1% milk with 1 tsp white vinegar, let it sit a few minutes and it turns into a buttermilk substitute.
3. I use the microwave slowly and gently to melt the chocolate chips. Time will vary based on your microwave so I won't share details.
4. I omit the ground cloves as our family hates the taste of cloves in baked goods.
5. Cook time: I thought my oven was to blame, I have had to go 55 or 60 minutes to get it firm in the very center of the loaf.
YUM! Thanks so much for this recipe!

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This is one of the worst recipes I've ever made. Not one good thing to say about it! Just horrible! Don't even waste your time with this one!

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this was the nastiest thing i have ever baked!!!!!moist...yes. gross...absolutly. boo food network for adding this disgusting recipe.

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Great recipe!!! Thank You

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I only had semi-sweet morsels on hand and regular 2% milk and my husbands co-workers asked for the recipe. very moist, easy and delicious!

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One of the BEST banana breads I have come across. Super moist and tons of banana and chocolate flavour !! I will definitely be making more of these

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This is the most wonderful banana bread I have ever tasted or made. The batter is just beautiful - light, fluffy and really rich with the added chocolate. Folding in half of the diced bananas at the end makes it perfect. I'll never use any other recipe again.

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I made this for my boyfriend and decided I wanted to have some also, so I made it into 2 small bread pans, (it took the same time to cook, 55 min's, even though it was in 2 small pans. He loved it and so did I! I added walnuts in mine and it gave it that added crunch like regular banana nut bread. It's very moist. I had to run around a bit in order to locate bitter chocolate but I found it!

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When you first read the recipe, it sounds a little complicated, but it's actually quite easy. This is indeed a very sweet (too sweet for my husband, and VERY moist bread. It's an eat-with-a-fork vs. an eat-with-your-hands kind of bread, but is a great way to use overripe bananas. I added chocolate chips, too, which may be overkill with the 6 oz. of chocolate, but I like things sweet. I baked it in my convection oven for 55 minutes. If it doesn't jiggle when you shake it, it's done (it'll continue to carryover cook, too. The hardest part was waiting for it to cool so I could try it!