Vegan and Gluten free Banana Bread

So, I've had the week from hell, all to do with taking my computer in because it was running slow. The tech department decided it needed a new hard drive, but once they had replaced it, the computer wouldn't work at all. I won't bore you with the details, but I had to go back three times. Eventually, they decided it would be so expensive to repair I should buy a new one, which I did because I was trying to run my online business soaptheearth from my iPhone and it was very stressful. This is all to explain why I missed posting last week and why I chose the recipe I did. I needed something comforting, easy and delicious.
I have tried many banana bread recipes and most come out lacking in one way or another. So, I have been trying to come up with a recipe I'm happy with. After many trials and tribulations I think I've done it. Sometimes the simpler the better.

Let me know what you think.

2 cups gluten free flour
11/2 tsp baking soda
11/2 tsp baking powder
1 tablespoon xanthun gum
1/4 tsp salt
1 cup sugar ( I like palm)
2 "eggs" substitute I use EnerG and I whip the mixture before adding to the rest of the ingredients
1/2 cup coconut or almond milk
1/2 cup safflower or sunflower oil
2 tsp vanilla extract
1/4 cup maple syrup
1 cup of walnuts or pecans, chopped

Mash the bananas, I use a potato masher, set to one side

Place all the dry ingredients in a bowl and mix to blend.

Place all liquid ingredients in a separate bowl and mix to blend. Whip the egg substitute when your ready to add everything together

Add the dry and wet ingredients together including the egg substitute, mix in the mashed bananas and nuts and place in a greased loaf pan.

Cook at 350 degrees for approx. 40 minutes, or until an inserted knife comes out clean.

I love to put a slice in the toaster and spread a little butter on the warm slice. Nice change from toast and Oh SO good with a cup of Coffee or Coffee alternative.