Classic Gluten Free Banana Bread (or Muffins)

Pre-Gluten Free Era in our home, I had a banana bread recipe that was just right; good with nuts or without, made with whole wheat and honey.  I've been working on a replacement for some time and I think this is it!  We've made these three times this week and with various flour mixtures and they are very forgiving. 
The first attempt had tapioca starch and lots of sorghum.  The next attempt had no starches added at all as I had run out, and the last attempt had very little sorghum.  It even doubles beautifully, yay!

Classic Banana Bread and Muffins--Gluten, Dairy, and Egg Free

PREHEAT OVEN TO 350 DEGREES

CREAM:

4 bananas
1 c. honey
1/2 c. coconut oil
1 tbsp. apple cider vinegar
1/2 c. water

IN A LARGE BOWL, MIX:

2 1/2 c. gluten free flour (I used millet and brown rice)
1/2 c. sorghum
1 tbsp. Ener-G egg replacer
1 tsbp. cinnamon
1 tsp. unrefined sea salt
2 tsp. baking soda
2 tsp. baking powder
2 tsp. xanthan gum
1 c. pecans, optional

ADD WET INGREDIENTS TO DRY AND MIX WELL

FOR MUFFINS:

Pour into muffin cups and bake for 25-30 minutes.  Tops should crackle a bit.  Makes 2 dozen.

FOR BREAD:

Pour into  2 greased bread pans and bake for 45-55 minutes, or until toothpick comes clean and top is crackled.  Let cool in pan 5 minutes; remove and allow to cool fully.