Finally got another loaf of banana bread made. I first made this recipe based on one on the back of a Bob's Red Mill bag. I have made several modifications since, and here is the way I usually make it now.
Here it is just before going in the oven.And just out.
Gluten Free Banana Bread
1/3 cup coconut oil
2/3 cup brown sugar, packed (sometimes I use half xylitol)
2 large eggs
1 teaspoon vanilla extract
1 cup rice flour
1/2 cup tapioca flour
1/4 cup flax seed meal
2 teaspoons baking powder
1 1/4 teaspoons cinnamon
1 teaspoon xanthan gum
1/2 teaspoon salt
1 1/2 cups bananas
1/2 cup chocolate chips (original calls for nuts, but I don't like them in bread)
(1/2 cup raisins - I also don't use these, but they are an option)
Preheat oven to 350.
Grease 9x5-inch non-stick loaf pan. For smaller loaves, use three 5x3 inch loaf pans.
Cream together oil, sugar, eggs, and vanilla in large bowl.
Add flours, flax meal, xanthan gum, salt, baking powder and cinnamon to egg mixture, alternating with bananas.
Beat until smooth.
Stir in chips (or nuts and/or raisins).
Batter will be somewhat soft. transfer to pan(s).
Bake 9x5" loaf for 1 hour, 5x3" loaves for 45 minutes.