One of the easiest gluten free treats I make for our family is a simple banana bread. I have found a recipe that is 'no-fail' for me, always moist and hearty, can easily be doubled, is delicious with or without chocolate chips, and turns out great no matter what I substitute for odds and ends I don't have. My kind of baking.
My favorite version is adapted from Deceptively Delicious by Jessica Seinfeld, and it normally includes 1/2 cup of cauliflower puree. I almost never have that on hand, and so I just skip it. The way I make any baked good gluten free, when it's not a gluten free recipe from the beginning, is substituting 1:1 any flour called for with my own mixture of Bob's Red Mill Gluten Free Baking + Biscuit Mix, and Bob's Gluten Free All Purpose. I have my own canister of this mixture. I empty one bag of each into it, and mix until combined evenly. When I'm ready to bake anything, I just use that in a 1:1 ratio, and it has never failed me! It's somewhat expensive, as each (small) package is around $3.50+, but that's the price you pay for gluten free anything.
Again, this recipe doubles nicely, and you might as well double it, one loaf is usually gone in one sitting! I substitute sucanat for any type of sugar (or half of what's called for with honey), and almost always use coconut oil in place of any other oils. It has a better taste than any type of cooking oil when making baked goods, and it's healthier.
Prep: Preheat oven to 350 degrees, coat a 9X5 in. pan with cooking spray
*1 1/4 cups GF flour mixture
*1/2 tsp baking soda
*1/4 tsp baking powder
*1/2 tsp salt
*1/2 tsp cinn.
*1/2 cup sucanat (or 1/4 cup honey)
*1/4 cup coconut oil
* 2 large egg whites
*1 1/2 bananas (3 is perfect if doubling)
*1 tsp vanilla
*1/2 cup chocolate chips (optional)
In a large mixing bowl, mix the sucanat and oil with a spoon until well mixed. Mix in egg whites, banana s, and vanilla. Add flour, baking soda + powder, salt, and cinnamon. Mix on medium/high for about 1 minute or until well combined. Batter may be somewhat lumpy. Pour batter in loaf pan(s), and bake until knife comes out clean, 55-60 minutes. If using mini loaf pans, 25 minutes. Let cool for 5 minutes and enjoy with a fat pad of butter! Enjoy!