Chocolate Chip Banana Bread

A bowl and a blender is all you need to whip up this Chocolate Chip Banana Bread.  Your house will be filled with the aroma of freshly backed bread in less than an hour.  This recipe is so versatile.  You can add walnuts or chocolate hazelnut spread inside the bread for an extra layer of richness!


1 3/4 cups Lorraine’s Gluten-Free All Purpose Flour

1 teaspoons baking soda

1/2 teaspoons baking powder

1/4 teaspoon salt

2 ripe large bananas

2/3 cup avocado oil or canola oil

1/2 cup granulated sugar

1/4 cup brown sugar

2 large egg

3 tablespoons milk or dairy-free milk

1 teaspoon vanilla extract

1/2 cup chocolate chips, plus more for topping

1/3 cup toasted walnuts, chopped (optional)



Add 1/3 cup of chopped walnuts

 Add 1/2 cup of chocolate hazelnut spread

Spread Whipped Cream Cheese on top for an extra decadent finish!


Can be made:



Oven Temperature:

Preheat 350ºF

Bake Time:

50 minutes to 1 hour

(tent with foil midway to prevent too much browning)

Spray loaf pan with cooking spray and set aside. In a large bowl, whisk Lorraine's GF All Purpose Flour, baking powder, baking soda and salt, set aside. In a blender, add bananas, oil, sugar, eggs, and vanilla extract and blend until smooth.  Add blended banana mixture into the flour mixture.  Stir until combined.  Fold in chocolate chips and nuts if using. Pour batter into the prepared loaf pan and top with more chocolate.  Bake for 50 minutes to 1 hour, or until a toothpick inserted into the center of the loaf comes out clean. If desired, tent with aluminum foil half way to prevent too much browning. Let bread cool into the pan for 10 minutes, then turn out onto a wire rack.

Cheddar Biscuits


Citrus Glaze Cranberry Loaf