If you haven't noticed yet, I REALLY like banana bread.  It's a quick breakfast, lunch, or snack.  You can keep it healthy and pair it with your favorite fruit.  I had some strawberries and bananas today, but my favorite topping is fresh blueberries.  Or if you're feeling adventurous, you can spice it up with a dollop of whipped cream, drizzle some chocolate or peanut butter over it, or add a sprinkle of chocolate chips.  It just depends on what you're in the mood for.   Banana bread's a no-fuss, no stress, quick and easy grab in your kitchen when you want something tasty but don't want to fire up the stove.  

Recipe adapted from Cookie and Kate.  I make her banana bread all the time, but I make it gluten free.  To make yours GF, instead of using 1 3/4 cups white whole wheat or regular whole wheat flour I substitute these three ingredients together instead:

• 1 cup King Arthur Gluten Free All-Purpose Flour

• 3/4 cup Bob’s Red Mill Gluten Free Old Fashioned Rolled Oats

• 3/4 teaspoon xanthum gum  

Whisk these together well in a separate bowl and add them in at step 4 when it calls for the flour.

I also LOVE bananas, so I always use three medium bananas instead of two.