I love rotting bananas. Gross, I know. But when those bananas get to the point when the fruit flies are planning to establish a colony, it means I can make banana bread! (Sorry flies, find another fruit bowl.)

I love making banana bread because my boys LOVE it! It makes me so happy to serve them a warm slice and see big smiles on their cute little faces. They also know I like to experiment with my banana bread recipes and are happy to be the tasting judges. It’s a win-win all around.

This time, I used cornmeal and added cream cheese to the mix. I love cornbread, but get aggravated when it crumbles everywhere. The bananas and cream cheese helped the cornmeal to stick. The cornmeal also made this recipe unintentionally gluten-free. Oh, just for fun, I tossed in some bittersweet chocolate. 😉

Gluten-Free Banana Bread Recipe

Ingredients

3 past-their-prime bananas
1 stick of butter
1/2 teaspoon vanilla extract
1 cup of raw sugar
2 eggs
2 cups of cornmeal
1 teaspoon baking soda
pinch of salt
3/4 bar of bittersweet chocolate

Instructions

Preheat oven to 350 degrees.
Peel bananas and place in a mixing bowl.
Add softened butter, sugar, and cream cheese. Mix.
Drop in the eggs and vanilla and blend.
Toss in the salt and baking soda while mixing.
Slowly add cornmeal.
Once everything is perfectly blended, ass chopped chocolate and stir to distribute nicely.

Pour into a loaf pan.