I was not much of a banana bread person, but my roommate this past year made banana bread and very sweetly used gluten-free flour so I could share too and it won me over. Because I couldn't find a bread pan and didn't feel like making cupcakes I decided to bake this in a stoneware casserole dish. It came out flat and thin and I really liked it.
I used this recipe and tweaked it a bit to make it gluten free. The only changes I made were to use brown rice flour instead of regular wheat flour and I didn't use nuts. Plus the recipe called for self-rising flour and since I was using brown rice flour I added a 1/4 tsp of baking soda to it. I'm not sure if it did anything or not. I also used 2 bananas instead of measuring out 3/4 a cup of them. I figured the extra bananas might help to hold it together since it is gluten free. I also decreased the bake time by about 15 minutes since it was spread so thinly in a 9x13 pan.
It came out soooo good! It's dense and really moist. I like it a lot.