Banana Bread With Chocolate Chips and Chocolate Glaze

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Delicious! I made them into muffins and added walnuts! Only baked for 30 minutes. I didn't make them glaze and enjoyed them as a breakfast muffin.

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Super tasty. I'm not a fan of bananas or banana flavored anything, so I made everything according to the recipe, sans banana. It turned out quite well, albeit a little dry and tough. I'm sure I probably over-stirred/over-folded the batter a bit, but it took a while to get all of the dry ingredients incorporated into the wet ingredients. Also, it might just be my oven, but I only put the bread in for about 40 minutes at 350F (instead of the recommended 55 minutes and it was still a bit over-baked/dry.

The glaze made this dish! I definitely didn't think it was too sweet, although maybe the addition of banana increases the sweet factor. I'll most likely make this again.

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I made this bread two ways...one with the unsalted butter and the other using vegetable oil. The bread with the oil came out just slightly more moist but the flavor was the same in both. I also halved the portions of the glaze and just drizzled it over the breads. Although the breads were flavorful and moist I still prefer the taste of good old banana nut bread.

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This recipe is SO GOOD. If it turns out tough, chances are you over-mixed it. I left out the glaze and used really good quality chocolate chips. Might want to do 3/4 cup of chocolate chips next time. But bananas and chocolate are my fave combo and this did not let me down! The tip below about using parchment paper is a good one, because I couldn't really get the loaf out of the pan even after it cooled.

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Great recipe. Sweet enough without the glaze, but I'll make it when I take it into the office party. No problem getting out of "easy release pan." Easy to half the recipe, used greek yogurt and tablespoon of OJ because that's what was handy, worked out very well.

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Use less sugar! It came out very sweet. I didn't even use the glaze.It also came out tough.

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This is fantastic and incredibly easy to make. I had all of the ingredients already and it only took me like 10 minutes to mix everything together and pop it in the oven! Everyone loved it. I've made it twice in a week already and I'm sure I'll make it again. I would recommend putting parchment at the bottom of the pan before trying to get it out.

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I made ths recipe for my daughter who is a banana bread lover and a choco-holic. We were so excted to ty it but unfortunately, it was a total "FAIL". It is cloyingly sweet! Even if we had eliminated the glaze it would have been too much. From now on, we are sticking to our old family favorite!

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It was delicious! I think I still like plain banana bread better, but this was a wonderful variation. My co-workers and neighbors also loved it. I made mini loaves and found that I needed to bake them a little longer than the recipe suggested. This bread is great with or without the glaze.

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I didn't even use the glaze, and this is still a very DELICIOUS banana bread recipe (I made it with the orange zest. I will make it again. After reading others' comments about inserting parchment paper, I greased AND FLOURED the pan, plus I only had the loaf cool in the pan for 10 minutes (like most recipes. I still had a problem getting it out of the pan, but I was able to reassemble the bottom to the top -- and it stayed together!
Also instead of using a stick of butter, I used 1/4 cup canola oil & 1/4 no sugar added applesauce.