It is cold outside and we wanted something to warm us up this morning. Had a couple bananas and extra ones that I had frozen in their peak of ‘browness,’ so I was off to make a delicious banana bread that the whole family could enjoy…even my gluten intolerant ones. So yes, this is gluten free. 
You’ll need about 5 over-ripe bananas. Enjoy.
1/2 cup butter (1 stick)
3/4 cup brown sugar
1 teaspoon vanilla
2 eggs
2 1/3 c mashed ripe bananas
1 teaspoon cinnamon
1/2 c gf oatmeal flour
1/2 c brown rice flour
1/2 c tapioca starch
1/4 c flax sead flour
1/8 c potato flour
1/8 c corn starch
2 t xanthan gum
1/4 t salt (add more if using unsalted butter)
Preheat oven to 350*
Lightly grease loaf pans [I love using 4 smaller (6x3) pans, or you can use a 9x5 pans].
In large bowl, cream butter and sugar.
Add vanilla, eggs, mashed bananas and blend.
In separate bowl, mix the remaining dry ingredients together.
Add dry mixture to wet mixture and blend.
Pour batter into prepared bread pan(s).
Bake for 60-65 minutes until toothpick inserted into center of loaf comes out clean.
Let bread cool 10 minutes.
Enjoy!
I realized that my loaf came out so dark because I only had dark brown sugar. It will be lighter when you use lighter brown sugar.
This recipe looks great! I used to love banana bread in pre-celiac days. I can’t eat bananas as they are because they give me terrible stomach pains but I’m hoping I can eat them mixed up in a recipe like this