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


  • 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


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

Pour into a loaf pan.

  1. Bake for 45 minutes to an hour depending on your oven. (Mine took 55 minutes to bake.)
  2. Slice and serve with a dollop of cream cheese.
  3. As always, enjoy!