I've been experimenting with a banana bread I've been making for years, trying to get rid of wheat, lower the sugar, etc. (note: spelt is not gluten free but it is much easier on the digestive track than wheat.  You can use more of the gluten-free flour but it gets a bit grainy if you substitute much more than 1/2 cup.)

This version has been received well in our house and I give the original credit for inspiration to The Green Thumb cookbook.

1 3/4 cup flour (I use1 cup spelt flour, 1/2 cup gluten free all purpose flour from Trader Joe's, 1/4 cup almond meal)

1 cup mashed banana (about 3 med/large, a little extra is ok)

1/2 cup semi-sweet choc chips  (this is the "surprise" part!)

Preheat oven to 350 degrees and prepare a 9x5x3 loaf pan 

Sift together first 4 ingredients in small/med bowl

In a large mixing bowl, cream together the ghee and sugar, stir in eggs, blending thoroughly.  Fold in mashed bananas then begin to slowly stir in the flour mixture.  When blended well, stir in the raisins and chocolate chips.

Pour into prepared pan, bake for 35 - 38 min, checking with toothpick at 35 min.  Cool on wire rack. Enjoy!

* note:  whenever you have a few bananas going ripe too quickly, toss them in the freezer and wait for the occasion to make this bread.  Thaw, mash and continue recipe.