This recipe comes to us from Ellen Gold.

1 cup brown rice flour
1 cup white rice flour
¼ cup each potato starch flour & tapioca flour
1 tsp. xanthan gum
1 tablespoon gluten-free baking powder
½ tsp. salt
tablespoon egg replacer (dry ingredients mixed)
½ cup butter, (or canola oil)
2/3 cups honey or brown sugar -or- ½ cup fructose
cream oil & sugar
1-½ cups thoroughly mashed overripe bananas

Mix bananas with oil/sugar. Oil one standard or two small loaf pans, (or six mini-loafs). Dump dry ingredients into wet ingredients, and stir until all is moist. Immediately put the batter in the pans and bake at 350F (however that translates in centigrade) for 40 minutes to an hour depending on loaf size. Cool on rack.

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