In a large mixing bowl, add the melted shortening, eggs, and sugar. Stir together, with a wooden spoon, until completey combined.
Add the gluten free flour, baking soda, and salt to the sugar mixture. Stir until the dry ingredients are completely incorporated.
Add the mashed bananas to the batter and stir until combined.
Transfer the batter to a 9"x5" loaf pan. Use a rubber spatula to spread the batter evenly in the pan.
Bake for 55 - 65 minutes or until a pick inserted into the center of the bread comes out clean.
Cool the bread on a wire rack before removing from pan.
Notes
Let the melted shortening cool a bit before stirring it together with the sugar and eggs. You don’t want the heat from the shortening to scramble the eggs.
Check the ingredients of your gluten free flour mix for xanthan gum. If your flour mix doesn’t contain it, try adding ½ teaspoon to the recipe. I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flourwhich has xanthan gum in it.
Make sure to use ripe bananas for this banana bread. Under ripe bananas don’t add enough sweetness and overripe bananas can make the banana bread gooey.
Be sure to measure the 1 & ½ cups of mashed bananas. Using more mashed bananas will make the bread soggy. Not using enough mashed bananas will leave the banana bread dry.