I recently posted about our favorite banana bread recipe, but I have been experimenting lately with some different kinds of gluten free flours and I have modified the recipe a little so that it is a little less crumbly by using some sweet rice flour and soy flour in place of 1/2 a cup of the flour mix. Here is the new revised recipe:
1 cup gf flour mix flour1/4 cup sweet rice flour
1/4 soy 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)
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.
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. (I never do this. It's so good warm out of the oven! and I don't think waiting works well with Gluten Free bread really.) Makes 1 loaf (16 servings).
From Better Homes and Gardens New Cook Book