Banana Bread

This is the banana bread of your dreams. With a crunchy crust coated in a cinnamon & sugar mixture, the light and fluffy centre of this dreamy banana bread will take you to your happy place. A classic solution to solve your “too ripe” banana problem.



2 Cups gluten free flour

5 very ripe bananas

1/2 ghee (or butter)

2 eggs

2 tablespoons milk

1 teaspoon pure vanilla extract 

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 cup chocolate chips

mixture of cinnamon and sugar for garnish


To Prepare

Preheat oven to 350F (175 degrees C). Lightly grease a 9×5 inch loaf pan with either the butter or ghee. Sprinkle with the cinnamon and sugar mixture evenly so that it coats the pan and then set aside.


For the Batter

In a large bowl, combine flour, baking soda, baking powder, salt, and cinnamon and set aside. In a separate bowl, cream together butter and sugar. Stir in eggs, milk, vanilla, and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten and then add the chocolate chips.

For the Assembly 

Pour batter into prepared loaf pan. Sprinkle the top of the mixture with more cinnamon and sugar so that there is a light coating on the top. You can add a little extra chocolate chips too. Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into centre of the loaf comes out clean. Let bread cool in pan for at least minutes, then turn out onto a wire rack. Slice in pieces and add butter or ghee to the warm slice. Indulge into this crunchy, cinnamon & sugar coated crust with a warm and rich fluffy banana bread.