My version of this banana bread is indeed gluten-free,
but it does have dairy and eggs.
1 1/2 cups gluten-free all-purpose flour (I used Bob’s Red Mill Gluten-Free All-Purpose Flour)
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 teaspoon xanthan gum (I again used Bob’s Red Mill Xanthan Gum)
3 medium sized over-ripe bananas (just over 1 cup when mashed)
1/2 cup lowfat buttermilk**
3/4 cup sugar
2 eggs (warmed close to room temperature)
1 teaspoon vanilla extract
1/2 cup canola oil
1/2 cup chocolate chips (optional)
Preheat oven to 350 degrees F. Mix together flour, baking soda, salt, cinnamon and xantham gum in large mixing bowl. Place peeled bananas in blender, and blend on high until mashed. Add buttermilk**, sugar, eggs, vanilla extract, and oil. Cover and blend on high. Pour over flour mixture, hand-mix together and scrape the sides of the bowl. You can mix in the chocolate chips at this time if desired. Pour into an oiled 9x5x3 loaf pan. Bake for 1 hour or until done when tested with a toothpick.
** You can always substitute the buttermilk with low-fat or nonfat plain yogurt or just unsweetened applesauce. The ratio for substitution is 1:1