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I've been experimenting with banana bread too! I don't have it perfected yet, but I can tell you what I have discovered.

Bear in mind that I'm on a GFCF diet, so very strictly no gluten, no dairy of any sort (including some of the "non-dairy" products that have casein), as well as my other IBS restrictions. I went gluten free following my celiac biopsies, which came back negative. My blood tests showed a reaction to gluten though and my tummy made its displeasure with wheat products known very clearly and quickly a few times. (Notably white pasta and Coco Wheats.)

I like using Cybele Pascal's flour mix for this:
4 cups superfine brown rice flour (I've also used white)
1 1/3 cups potato starch (not potato flour)
2/3 cup tapioca flour (also called tapioca starch)
Rice flour and tapioca flour/starch can be found in oriental markets. I've only found potato starch at health food stores and Whole Foods so far.

Right now I'm working on adapting the Fanny Farmer recipe.

3 ripe bananas
substitute for 2 eggs (I use Ener-G egg replacer or liquid whites)
2 cups flour
1/2 cup sugar
1 teaspoon salt
one teaspoon xanthan gum (Helps bind things in the absence of gluten.)
1 teaspoon baking soda

Mash 3 ripe bananas and make sure there are no lumps. Add your preferred substitute for two eggs and mix thoroughly. I tried egg whites last time and found the flavor of the bread was not as rich as I'd like. I will try the Ener-G egg replacer next time.

In a separate bowl, combine 2 cups flour, 1/2 cup sugar, 1 teaspoon salt, one teaspoon xanthan gum, and 1 teaspoon baking soda. Mix thoroughly with a whisk. I've found a whisk is by far the best tool for combining the dry ingredients well. The original recipe called for more sugar, but I don't care for cloyingly sweet things in the morning, so I reduced it a bit. I've been thinking of trying brown sugar instead of white next time to see if it improves the richness of the bread at all. Even doing 1/4 cup brown and 1/4 cup white might work nicely.

Combine the dry and wet ingredients. Pour the batter into a greased 9x5 loaf pan.

Bake at 350 degrees F for one hour. The bread is done when a toothpick comes out clean or with fine crumbs, but nothing doughy clinging to it. It's not a problem if the top of the bread cracks-- this is fairly typical with this sort of baking. I am sometimes finding that GFCF baked goods require a longer cooking time or slightly higher temperature, but this seemed to work well following the original instructions.

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