I have made this bread several times. The only thing I occassionally change is the amount and type of chocolate. My favorite is a combination of very dark and bitter with semisweet chocolate chips.

I have tried various banana bread recipes, but they most of the times turn stale or didn't turn out great in taste, but this recipe is a great huge thumbs up!!! The texture of the bread of was great and was very soft from inside, the chocolaty touch to the usual banana bread is what makes it perfect. For more such great bread recipes .

I only had 3 oz of bittersweet chocolate instead of the 6 oz. the recipe calls for, so I added 2T of Dutch-process cocoa in with the dry ingredients. After thawing and mashing my frozen bananas, I ended up with 2 c. banana - I used all of it, so I reduced the sugar by 1/4 c, and reduced the oven temp by 25°/increased the baking time (because of the extra moisture from the extra 1/2 c of banana.) Sooo chocolately, and yet still sooo banana-ey, without being heavy and dense - this is, without a doubt, the.best.banana.bread.I've ever had!

This is my go-to banana bread recipe. I love it. I almost always leave the chocolate out. I also cut the sugar down to 3/4 cup, and yes, you can substitute yogurt with sour cream (vanilla yogurt is even great for that extra flavor). For me the bread needs a solid 50 minutes in the oven—at 40 minutes I put aluminum foil over it so the top won't burn. Other than that, it's the best banana bread! Enjoy!

Can I substitute plain yogurt for the sour cream? Anyone? Thanks.

I completely sabotaged this recipe. I substituted coconut oil instead of butter. Added coconut milk for moisture, zest of one whole orange, used palm sugar, almond flour and three times the amount of Tahitian vanilla. I did use all the other ingredients except sour cream, bought it but forgot to include. I now call this recipe the ADHD banana bread. To my surprise it all worked. :0

What an amazing and delicious bread.... Warmed up a bit in the microwave for a couple of seconds before serve... Yum. Yum.

I plan on making this, but I'm not sure about the percentage of fat the sour cream should contain. Anyone have an idea?

My 12 year old daughter and I made this together! Loved it!!! Definitely will make it again. Taught her to freeze mashed bananas for future quick "fixes" for our new banana choc bread recipe!

Use all 4 bananas for sweetness and moistness. Use 1/2 sugar and 3/4 wheat bran and bake for 60 min for a healthier spin and still moist and sweet!