The need for this recipe was triggered when I had five VERY ripe bananas on my table and a potluck karaoke party on my calendar. I found a plethora of recipes for banana bread and even a few gluten-free options. But there wasn't a single recipe that had all the elements I wanted (or didn't want). So a combination was born!
The main or base recipe I used was this "Banana Banana Bread Recipe" from AllRecipes.com:
GOING BANANAS BREAD (Gluten-Free)
2 cups all-purpose gluten-free flour (I used Arrowhead Mills GF Pancake & Baking Mix*)
1 tsp baking soda
1/4 teaspoon salt
3 tsp egg replacer (dry part of 2 “eggs”)
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup butter
3/4 cup brown sugar
4 to 5 overripe bananas, mashed about 2 cups-ish
1 tsp GF vanilla or GF vanilla extract
Preheat oven to 350 degrees. Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine dry ingredients: flour, baking soda, salt, egg replacer, cinnamon, and nutmeg.
In a separate bowl, cream together butter and brown sugar.
Stir in water, mashed bananas, and vanilla until well blended.
Blend banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 55 to 60 minutes, until a toothpick inserted into center of the loaf comes out clean. (For me, it took about 56 minutes.)
Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
Organic white rice flour, organic potato flour, tapioca starch, baking powder (monocalcium phosphate, sodium bicarbonate, corn starch), organic whole grain yellow corn flour, natural flavor (?huh?), sea salt, organic cinnamon.
A wonderful side effect of this bread - it smelled absolutely wonderful and filled the entire first floor of our house with yummy-smelling goodness. :-)