I followed this recipe exact, only adding a teaspoon of pure vanilla extract and using mini-chocolate chips. I made muffins out of this recipe instead of one big loaf. I did not get 12 muffins, I got 11. Baked at 350*, my muffins were done at exactly 20 minutes. These turned out PERFECT--moist, flavorful with a great combination of ingredients. Awesome snack muffin.
This was amazing! I just loved it. I made mine with 1/2 cup of white sugar and 1/4 cup of brown sugar because that's all the brown sugar I had. Also I didn't have the yogurt so I used what I had which was sour cream. It was delicious!
Moist and not overly rich. An excellent variation of a classic.
Our absolute favorite way to use old bananas. Have made this now with sour cream and with yogurt. Sour cream is by far the winner. We also use less sugar (about 1/2C of brown sugar) and I substitute the oil for apple sauce strait across. We usually double and make a pan of 12 muffins and one loaf of bread. The muffins cook in our convection oven for 25 min and the loaf usually 45-50. Love this one and almost have it memorized!
This was yummy!! I doubled the recipe and used whole wheat pastry flour creamy peanut butter and one extra banana. It turned out very moist hubby loved it. I will definitely make this again.
These were the best muffins we've ever eaten. My husband asked me if I was sure they were good for us! Have never left a review before, but just had to leave my comments for these. The only problem I have is if I can wait for breakfast each morning.
Very good recipe unfortunately I could not taste the peanut butter. The bread tasted great anyway and my guests gobbled it up.
I didn't have chocolate chips so I added a large box of instant chocolate pudding & pie filling and cut the flour down to 3/4 c. I also substituted 1 tbs butter for the oil. Everything else I did as written and the bread came out great. It tasted more like cake than banana bread. It definitely doesn't need butter on it and can be eaten plain.
Amazing! I didn't have plain fat-free yogurt so used fat-free greek yogurt instead. I ran out of whole wheat flour so used half all purpose flour and that batch came out even better! So good, in fact, that I entered it into a banana bread bake off at church and won! The absolute best banana bread ever!
Not strong enough in any flavor category.
