If looks, smells and tastes like banana bread then it must be banana bread

Yesterday I made a loaf of very delicious gluten free banana bread. I always have high hopes when I do some gf baking but it always seems like a gamble! This loaf smelled amazing and was particularly delicious fresh but still very good today. I'm trying to use up some eggs I have in the fridge so I had also made gingerbread (pictured below) but it was pretty gummy and dried out by the next day. I have it in the freezer so it won't dry out anymore but I think it'll need some sort of icing/syrupy type concoction to help it out. (And eggs are supposed to be a food I eliminate but I figure that 2 eggs mixed in to entire batch of baking would work out to be quite negligible in a serving size - I'm not eating omelets or anything!)Here's the Banana Bread recipe from "Freedom From Allergy Cookbook" written by Ronald Greenberg and Angela Nori.

Banana Bread
1 cup rice flour (I used brown)
1/2 cup soy flour
2 tbsp tapioca flour
2 tsp baking powder
2 eggs
2 ripe bananas
1/4 cup oil
1/4 cup sweetner (I used maple syrup)
1/4 tsp salt

Mix rice, soy and tapioca flours with baking soda and salt. Blend bananas, oil, sweetener and eggs. Mix into dry ingredients. Bake at 350 for 45 minutes in 4x8 inch bread pan. (Notes: I added 1/4 tsp xantham gum to the recipe and it held together nice. I used my smaller loaf pan as my 4X8 looked much too big for the amount of batter I had. I also greased and floured the pan to make sure it wouldn't stick. And I took it out of the oven early as the top was nicely brown and the loaf had a good bounce back when I tapped it.)