Here is the recipe. It was originally from Cooking Gluten-Free! by Karen Robertson but I have tweaked it a little. 1/2 cup unsalted butter (or coconut oil for DF) 1 cup sugar (I often use 3/4 cup honey) 1 tsp vanilla extract (I use 1/4 tsp Authentic Foods Vanilla Powder) 2 eggs 4 medium ripe banana peeled and mashed 1 tsp milk (I use almond milk or coconut milk) 2 cups Wendy Wark's flour mix (see below) 1/2 tsp xanthum or guar gum 1 tsp baking soda 1/4 tsp salt to taste: cinnamon, nutmed and pumpkin pie spice (I use 1 tsp each) Preheat oven to 350 degrees F. Grease pan (5 x9 loaf, two mini loaves, 24 mini-muffin, 12 muffin) Cream butter (coconut oil), sugar and vanilla on high speed until pale in color and light in texture (color depends on ingredients, honey stays darker). Beat in eggs one at a time until well blended. With a fork, mix bananas and milk in small bowl and set aside. In another bowl, combine the flour, gum, baking soda and salt. Blend dry ingredients into the creamed mixture alternating with banana mixture. Pour into prepared pan and bake. 1 hour for 5 X 9, 30 to 45 min for mini loaf and muffins. (I bake until they look golden, then turn off the oven and leave in for a little while long until dark golden. It seems to help them get done all the way through. I use mini-muffin most often.) Remove pan from oven and cool completely on wire rack. If using standard GF flour mix, at 1/4 tsp xantham or guar gum. Wendy Wark's Flour mix (I use this everywhere) from Living Healthy with Celiac Disease (AnAffect, 1998) 1 cup brown rice flour (I use 1 1/4 cup) 1 1/4 cup white rice flour (I use 1 cup) 1/4 cup potato starch (I use arrowroot, it is cheaper for me) 2/3 cup tapioca starch 3/4 sweet rice flour (available at asian markets) 1/3 cup corn starch (or potato or arrowroot if allergic) 2 tsp xantham or guar gum You may use all brown rice and no white rice flour but I can't handle the graininess that way. I have not found a finely ground brown rice flour.