Banana-Chocolate-Walnut Bread

Wonderful! Very, very moist, and with the glaze was almost like a cake. I used normal chocolate chips and whole wheat pastry flour, as well as coconut oil instead of butter. Forgot the yogurt the first time and you couldn't tell.

This are so delicious...the only modification I make is using 1/3 cup Splenda for the granulated sugar as my husband is diabetic. I not only make this is a loaf pan, but at times I also make them in a muffin tin for individual servings, which also make them easier to freeze and take out each morning. If making them as muffins, I bake for 20 min.

My daughter-in-law made this banana bread for me. This is my all time favorite version and I have tried many over the years. The chocolate put the bread positively off the charts.I have made this several times and it always comes out moist and yummy.

Very good! Used pecans, my husband won't eat walnuts. Added all the chips in with the batter. Enjoyed very much!

This is delicious. I didn't have walnuts so I substituted hazelnuts. Everyone loves it. Wish I'd made 2.

Just took the bread and I used some batter to make muffins from oven. Looks perfect. I went to heat up my coffee in microwave and found the 5 TBS melted butter!!! Amazing, I tried one of the muffins and it was perfect!! Sooo, I guess you don't need it or could certainly cut out half of it! Enjoy!

Great easy recipe, made into muffins, very moist.

This is a great recipe! Since there is just 2 of us, I bake the bread in three smaller pans. I've used vanilla flavored low-fat yogurt when it's all I have on hand and it works fine. Also, due to personal preference, I add the chocolate chips used to make the icing into the bread itself. When they're baked and cooled, I freeze two loaves and we have one. They freeze well and defrost easily on your counter. This is my favorite of the three that were published at once. This is my favorite banana bread so far and I've tried more than I care to remember.

Awesome recipe that came out great even using egg substitute, whole wheat flour, greek yogurt (for protein), Splenda for regular sugar, and Splenda brown sugar blend for regular brown sugar. Very moist and flavorful and healthier for diabetics!

I have now made all versions of the banana bread featured in this edition of the magazine (Original, Bananas Foster, Peanut Butter, and this one). Came out beautifully moist and sweet. Loved all four versions!

Mmmmm this is so good! I'm usually not even a huge fan of banana bread and had never made it, but I had some bananas lying around and figured I'd try it. I made a few small changes just because of what I had on hand: I used plain greek yogurt instead of regular, used light brown sugar, and I didn't have allspice so split the 1/8 tsp between extra cinnamon and nutmeg. I didn't have enough chocolate chips so I chopped up some baker's chocolate. And finally, I didn't have the right size pan so I split it between two slightly smaller pans and froze one (although I will admit I used all of the chocolate topping on one!). This bread is so moist, and I love the chocolatey flavor. I will definitely be making this again, although I'd also like to try out some of the other CL banana bread recipes. If they are as good as this, I don't know how I'll ever decide which one to make!

The best banana bread. So incredible and easy!

Easy to assemble. Made exactly to recipe using Ghirardelli semi-sweet minichips and Greek yogurt. Very good bread. Loved the chocolate glaze.

Really fabulous. Moist and delicious. Next time I'll try to mix in some whole wheat flour.

good alteration of the basic recipe in this issue. Omitted the nuts but otherwise kept all the same. It was good for a chocolate fix think that the CL marbled chocolate banana bread is still the best.

Amazing banana bread!!! I have been making the same recipe for years and wanted a healthier version. This came out so good. My husband liked it better than my old not so healthy recipe. The only thing I changed was I did not have groud flax seed, so replaced it with wheat bran. I will be making this banana bread over and over. Thank you for this recipe!