Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine chocolate chips and butter in 1 quart saucepan. cook over low heat, stirring occasionally, until chocolate is melted (3 to 4 minutes). pour chocolate into 1 cup measuring cup. using two forks, dip each banana chunk into chocolate; let excess drip off. place onto waxed paper-lined tray. sprinkle with suggested toppings. freeze at least 30 minutes or until firm. tips: if chocolate becomes too thick, reheat over low heat, stirring constantly, until melted. store frozen in resealable plastic freezer bag up to 2 weeks. if desired, insery toothpick or pretzel stick into each banana bite before freezing.

Target recipe: preheat oven to 350°f. grease 9 x 5 inch loaf pan. sift flour,baking powder, baking soda, salt, ginger, allspice and nutmeg together in bowl. add lemon zest and almonds. stir until combined. set aside. beat butter in large mixing bowl until soft and creamy. beat in sugar until light and fluffy. add eggs and beat until thoroughly blended. beat in flour mixture alternately with bananas until mixture is well blended. pour into prepared pan. bake in center of oven 1 hour to 1 hour 5 minutes, or until toothpick inserted in center comes out clean. cool in pan on wire rack 10 minutes. invert from pan and cool completely on rack. variation: banana-walnut or -pecan bread: omit almonds. add 3/4 cup coarsely chopped walnuts or pecans with bananas.