Egg Free, Wheat Free, Dairy Free Banana Bread

Ingredients:

• 1/3 c white sugar
• 1/3 c dark brown sugar
• 1/3 c oil (I use extra virgin olive oil, but you can use vegetable or canola oil)
• 2 c all purpose rice flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 4 mashed bananas
• 1/2 c almond milk (I use the sweetened almond milk, you can use the plain almond milk, or rice milk, or coconut milk, whichever you prefer)

Directions:

1. Mash well ripened bananas in a small bowl and set aside. Tip: If your bananas are brown freeze them to save them for this bread, then defrost them and they'll slide right out of the peel once you cut it.
2. Mix baking powder,baking soda,flour and sugar.
3. Add mashed bananas, milk, and oil. Stir well. This batter will be very thick.
4. Spoon ingredients into a greased a 9x5x3" loaf pan or muffin tins. This gets a little tricky, you can't use the baking PAM and stay gluten free and every other version of PAM leaves you with lecithin, a soy derivative. I'm intolerant to both of those things, So I of necessity grease my pan with either extra virgin olive oil or canola oil (I can't have corn either, so that nixes vegetable oil in my case).
5. Bake in a preheated oven at 350 degrees for approximately 50 minutes (you'll have to check for yourself as my oven runs a little hotter than most) for a loaf or 20 to 30 minutes for muffins.
6. Insert a tooth pick to check if done.
7. Optional: 
1. Cinnamon is a wonderful addition to this guy. 
2. You can also use any jams, jellies, or preserves that you want to use up. When pouring the batter, reserve about 1/3 of it. Warm your jam/jelly/preserve until it can be poured out of the bottle. Pour the jam/jelly/preserve over the batter in the pan, pour the remaining batter over the top. Cook as normal.
3. Additionally you can brush the top with a thin layer of oil and sprinkle powdered sugar and nuts on top.