Here's a yummy moist banana oat bread you can add extras to, if you like -- dried cranberries, walnuts or pecans, or even chocolate chips. It is inspired by a recipe in Today's Parent magazine, which recommended the chocolate chips (perhaps unsurprisingly). I bet this could be made dairy-free very easily with soy milk -- though skip the baking soda in favour of extra baking powder in that case.
3/4 cup gluten-free (pure, uncontaminated) old-fashioned rolled oats
3/4 cup brown rice flour
1/2 cup potato starch
1/2 cup flaxseed meal
1/4 cup tapioca starch
1/2 cup brown sugar
2 tsp baking powder
1 tsp xanthan gum
1/2 tsp baking soda
2 medium overripe bananas, mashed
3 large eggs
1/2 cup buttermilk
1/3 cup canola oil
1 tsp vanilla
1/2 cup extras (nuts, dried fruit, or chocolate chips)
Preheat oven to 350F and grease a 9x5" loaf pan.
In a large bowl, whisk flours, starches, flaxseed meal, xanthan gum, sugar, baking powder and soda.
In a smaller bowl, whisk bananas, eggs, buttermilk, oil, and vanilla.
Stir wet ingredients into dry ingredients just until moistened throughout. Fold in extras. Bake at 350F for about 60 minutes, until a toothpick in the centre tests clean. Let cool in the pan a few minutes, then turn out on a rack to cool completely.