The following recipe appeared in Volume 6, Number 1 (January 1997) of the Sprue-Nik Press which is published by the Tri-County Celiac Sprue Support Group, a chapter of CSA/USA, Inc. serving southeastern Michigan.
¼ cup chopped nuts
¾ cup sugar
¾ teaspoon gluten-free baking powder
1 teaspoon gluten-free vanilla
½ teaspoon baking soda
¼ teaspoon salt
1-¼ cups rice flour
¼ cup vegetable oil
Combine the bananas, sugar, and vanilla in a medium mixer bowl, and beat at medium speed for 1 minute. Add the eggs and mix well.
Combine the rice flour, nuts, baking powder, baking soda, and salt in a large mixer bowl. Add the banana mixture alternately with the oil to the dry ingredients, mixing well at low speed. Pour the batter into two 8 x 4 inch loaf pans. Bake at 350 degrees F for 50-60 minutes or until done. Cool for 5 minutes before removing from pans.
This recipe came from the first TCCSSG cookbook, page 16.