I have been using an updated banana bread recipe that I thought I'd share. I make this every Sunday morning as a higher protein option before church.
Gluten Free Banana Bread
3 Ripe Bananas
1/4 cup water
1/4 cup Olive Oil
1/4 cup maple syrup, honey or sugar
1 tablespoon Baking Powder (I mix my own)
1 tablespoon cinnamon
2 cups buckwheat flour
1/2 cup Jarrow Formulas Brown Rice Protein or more buckwheat flour
1/4 cup mini chocolate chips (optional: I use these chips or these chunks
Preheat oven to 350 degrees F.
To make my life easy, I put the eggs, water, and bananas in a blender and blend them thoroughly. I dump that into a bowl. If you don't have a blender, you can just mash the bananas with a fork and beat the eggs with a fork.
I measure 1/4 cup oil and then 1/4 cup maple syrup in the same 1/4 cup measure. The oil lines the cup and the maple syrup comes out easily. Mix briefly.
Add dry ingredients and mix well.
Dump into an 8-inch round pan that has been greased. Bake about 40 minutes.
I also started using my bread machine when we were living in a hotel last year. I still use the blender, dump the blender stuff into the bread machine pan, add the rest of the ingredients except the chips, and let the machine do the work. There is a 2-hour quick bread setting (this will vary based on your machine). I add the chips 1 minute before it stops stirring (again, will vary). The above picture was made in the bread machine.
Another side note - one reason I like using buckwheat flour is because it does not require an additional gum to hold together.