Gluten Free Banana Bread

I don't normally keep large quantities of overripe bananas around, but got a whole bunch of them on sale last week.  I'm kind of on a sorghum kick, so I went looking for a gluten free banana bread recipe that uses it.  This recipe popped up and sounded interesting, based on the fact that it was relatively light and people gave it good reviews.  Also, it got picked up by Southern Living, although they adapted it somewhat and added dates.  Anyway, I adapted it somewhat and made two medium sized loaves of banana bread.  I took one to the grad students and BikerDude and I ate the other one.
There are prodigious quantities of bananas, applesauce, and eggs in here, and not that much flour. I was worried that the loaves would turn into sodden banana bricks, but that didn't happen.  They rose up nicely, and the bread was moist but not overly so, and not too heavy.  One of the students said it looked like it would be really heavy but was really light.  This may be a result of the fact that the recipe doesn't use much fat (1/4 cup for each loaf).  I also decreased the sugar.  (The first time I made it I used about half as much, and about 2/3 the second time)

Here's my modified version of the recipe.  It makes 2 medium size loaves, or a loaf and 12 medium muffins.  You can divide it in half, or 2/3 if you have a big loaf pan.

Old Biddy's Gluten Free Banana Bread
makes 2 medium size loaves or 1 loaf and 12 muffins

• 6 eggs
• 6 ripe bananas, mashed
• 1 cup sugar (you can go up or down here if you prefer)
• 3/4 cup unsweetened applesauce
• 2 tsp real vanilla extract
• 2 cups brown rice flour
• 1 cup sorghum flour
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup melted butter or coconut oil 

Preheat over to 350F and grease loaf pans or muffin pans.  Mash bananas with a fork or a potato masher and add applesauce and sugar.
Combine flours, salt, and baking soda.  Mix well.
In a large bowl, melt butter.  Add eggs and beat until blended well.  Add in the banana/applesauce mixture and mix, then add in the flour mixture.  Stir until blended.  Add any additional ingredients (nuts, dried fruit, coconut, or chocolate chips) if you are so inclined.  (It tastes fine without them.)
Transfer batter to loaf or muffin pans.  Bake until the loaves are no longer wet in the middle (use a toothpick, skewer, or the touch test to tell).  Cool and remove bread from pans.  It takes about 45-50 minutes for the loaf and 25-30 minutes for muffins.