Unfortunately, there wasn’t quite enough for a normal loaf (my recipe calls for like 6 bananas, and there was probably two in the bag). So a few tweaks, some e-search, and I came up with these:

Banana Blondies.

The crumb is super moist, they’re not too sweet, but sweeter than banana bread. I may make these in place of it from now on!

It was…

3/4 c. sugar
1 c. gluten-free flour (I used Bob’s Red Mill All Purpose Gluten-Free Flour)
1/2 c. greek yoghurt
1/4 c. margerine
1 egg
~1/3 c. mashed bananas
1 t. rhum
1/2 t. baking soda
1/2 t. salt

As with most recipes, mix the wet ingredients, then the dry, then combine. Baked at 375F for ~30 minutes.

Super Yummers.