We have been making lots of gluten free banana bread lately. For some reason no one eats the bananas I buy lately, so I just mash them up and make a loaf when they turn brown. Gluten Free Baking is always kind of inconsistent it seems, but we usually have very good results with this recipe. It's another one from the Better Homes and Gardens Cookbook and we just substitute the flower with our gluten free flour mix.
1 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground cinnamon
1/8 tsp salt
1 cup mashed ripe bananas (3 medium)
3/4 cup sugar (or less, 1/4 cup is enough)
1/4 cup cooking oil (e.g. canola oil)
1/2 cup chopped walnuts (optional)
1/3 cup cranberries (optional)
1/3 cup chocolate chips (optional)
Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan; set aside. In a medium mixing bowl combine the flour, baking powder, baking soda, cinnamon, and salt. Make a well in the center of dry mixture; set aside.
In another bowl combine the egg, bananas, sugar and cooking oil. Add egg mixture all at once to dry mixture. Stir just till moistened (batter should be lumpy). Fold in nuts, cranberries and chocolate chips.
Spoon batter into the prepared pan. Bake in a 350 degree oven for 50-55 minutes or till a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove loaf from pan; cool on rack. Wrap and store overnight before slicing. Makes 1 loaf (16 servings).
From Better Homes and Gardens New Cook Book