Bakery Style Chocolate Chip Cookies

Make this elevated Double Chocolate Banana Bread for a special mid week treat!  This bread is moist and full of chocolate chips topped with whole bananas.  Your family will be asking for more!


1 1/2 cups Lorraine’s All Purpose GF Flour

1/4 cup Dutch process cocoa powder

3/4 tsp baking soda

¼ tsp of salt

3 ripe large bananas (about 1 cup)

2/3 cup vegetable oil

1/3 cup milk (or dairy free milk)

3/4 cup granulated sugar

1/4 cup brown sugar

1 tsp vanilla extract

2 eggs

1/2 cup chocolate chips, plus more for topping

1 whole banana, sliced lengthwise for topping, optional




Oven Temperature:

Preheat oven to 350ºF

Bake Time:

50 minutes to 1 hour until a wooden stick comes out clean.

Spray loaf pan with cooking spray and set aside.

In a large bowl, use a sifter and whisk together Lorraine’s Gluten-Free All Purpose Flour, cocoa powder, baking soda and salt.  Set aside.

In a blender, add bananas, oil, milk, sugar, eggs, and vanilla extract and blend until smooth.

Pour the blended banana mixture to the flour bowl and whisk to combine.  Fold in chocolate chips.

Pour batter into the prepared loaf pan and top with more chocolate and cut whole banana.

Bake and let cool completely on a wire rack before slicing.

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