I was pleasantly surprised by how great this texture (and taste) turned out!
Sometimes I struggle with getting gluten free breads spongy and moist without overbaking, but this came out perfect.
1 cup mashed banana
1/2 cup coconut palm sugar
4 tablespoons coconut oil (melted)
1 teaspoon vanilla
2 eggs - or egg replace (I use Orgran "no egg" - 2 tsp mix + 4 tbsp water)
1& 3/4 cup gluten free flour (I used Pamela's Baking Mix)
2 tsp cinnamon
1/2 cup walnuts (optional to top)
Preheat oven to 350 degrees.
Blend together oil, mashed banana, coconut palm, vanilla and egg replace.
Mix in flour and cinnamon.
Pour into greased (can use the coconut oil) 8" x 4" loaf pan. Sprinkle with walnuts and top with cinnamon.
Bake for 1 hour, or when inserted toothpick comes out clean.