Preheat oven to 400 (NOT 350) temperature is important. Too low and the bread collapses.
I do not grease my pans, I use stoneware. I do however dust with cinnamon. You may want to use Coconut oil or Palm Shortening to grease other types of pans. I almost always do mini loaves. Make sure your pans are ready before you mix your batter. You don't want the batter to start to rise while you grease the pans. You want it to rise as right as you put it in/while in the pans.
As the oven preheats (again, important it is at 400 when putting bread in oven) mix up the following ingredients.
1 cup turbinado sugar
1 1/2 tsp gargum **
1 stick butter (we use Earth Balance Soy Free)
2 eggs or use egg replacer (I like Ener G Egg Replacer~ follow directions on box)
1 1/3 cup flour***
pinch of sea salt (I don't use table salt at all~ most have additives and/or wheat)
1 tsp. baking soda (I use Bob's Red Mill Aluminum Free Baking Soda)
1 tsp. baking powder (I use Hain Pure Food Baking Powder~gluten and and corn free)
3 very ripe bananas
First combine butter and sugar. Do not overbeat. Add in banana until most pieces are mushed. Add the rest of the ingredients. For this recipe add the baking powder and soda last. That way it doesn't start to react and rise before I can get it in the pan. Gluten free cooking is a little trickier with the rise.
Cook for 55 minutes for a loaf and about 40 minutes for 4 minature loaves.
**We don't use Xanthum Gum because it is grown in corn and we are really allergic to corn
*** I prefer Bette Hagman's Four Flour Bean Mix for this, but I have also used her basic Gluten-Free mix and Featherlight Rice Mix, it does change the taste a bit. We can't use Jules flour mixes because of some of the ingredients they use, but I assume those would work as well. Bette Hagman has awesome cookbooks and hers were some of the first I ever used on this journey. I highly recommend the books and her flour mix recipes.
**** As I noted before, I use only Trader Joe's spices or McCormick because they are "clean." Always double check, as ingredients do change.