Banana Bread With Chocolate Chips and Chocolate 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.

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Easier enough for a beginner and quite tasty!

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awesome. I cut the amount of chocolate chips,first time I made it, it took from the bananas, so used only half of what it called for. it was tasty! also agree about cooling times and I also lined bottom of loaf pan with parchment, made for much easier turn out from the pans. would defiently come back to this recipe and even change up on the fruits, possiblities are endless.
Thanks Food Network

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This looks great, but our doctors want us to stop eating any milled flour or white sugar. I plan to try this with stone-ground flour and honey or brown sugar and with only half the chips and see how that flies.

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I actually made this last night, so I was surprised to see the recipe come through this morning! It was okay, but I was told to go back to my original recipe (also from Food Network because it was better. Didn't even glaze it - would have made it far too much chocolate and too sweet.

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Wow! Wouldn't change anything. Delicious, moist, easy. A family favorite now.

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Very moist, flavorful, and easy to make and delicious. Like another said, most people already have these ingredients on hand. I didn't add the zest, did make the glaze, cut the nutmeg to only a few grates [didn't want to overpower the banana flavor], and used plain low fat yogurt. Next time, I will put parchment on the bottom of the pan....like another reviewer, my loaf stuck somewhat as well, probably due to the morsels.

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What a great recipe! I used greek yogurt instead of the traditional american style yogurt and dark chocolate instead of semi sweet. I thought the butter content was a bit high so next time I am going to cut it in half and see what happens!

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This bread is delicious and really easy to make. The only thing I would change is the amount of time the bread should sit in the pan before turning it out. I turned it out after 30 minutes, as the recipe states, and half of my loaf was stuck to the pan (I buttered the pan like crazy. The cake was still really hot on the bottom, so I would give it more time to cool before turning it out.

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I used this recipe as a base to make a coconut carrot citrus bread (catchy name, right?, since it was featured in the month's magazine as a "Mix & Match" recipe. Instead of bananas and chocolate chips, I added shredded carrots (grating is hard work haha, lemon zest, and sweetened coconut flakes. Then as a glaze, I mixed lemon juice and zest (from our tree outside! with milk and powdered sugar, just as the magazine recipe recommended. Although, I myself did not try it...it certainly made my mouth water when I took it out of the oven. My teachers who tasted it originally thought the idea of a citrus bread was odd, but were, admittedly, impressed after they tasted it! I think my mom wanted some, too, but I had to save the loaf for the staff appreciation lunch. Will definitely try it again...endless combinations!