Did I mention it came out tasting excellent?
1/2 stick of butter, softened to room temperature
2 small over ripe bananas mashed
1 cup gluten free flour mix * (see my note)
1/4 cup sugar
1/4 cup brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon gluten-free vanilla extract
*first of all let me explain the flour mix. It's only one cup, so I just put about 1 tablespoon of cornstarch, and one tablespoon of potato starch in a one cup measuring cup. Then I put about 2 heaping tablespoons of sorghum flour in it, and filled the cup the rest of the way with brown rice flour.
My bread came out tasting really good, but I imagine you can omit the sorghum flour if you want, and it will still be fine.
Preheat oven to 350. Grease 2 mini loaf pans, and dust with rice flour. Blend butter and sugar in a bowl until creamy. Add vanilla, eggs and bananas. Mix dry ingredients in a separate bowl.
Slowly add to banana and butter mixture. Blend batter until well mixed and pour into your 2 mini loaf pans. Bake for 40 minutes or so, or until edges are browned.
I didn't really keep track of how long I kept them in the oven, so I'm just guessing. I kept an eye on them until they where slightly browned on top, and browner around the edges.