I used the Simple Mills Banana Muffin and Bread mix which I found at Whole Foods. I have a mini cake pan (see photo at bottom of webpage) which I used to pour the mix into. Instead of using oil as recommended, I substituted ghee. I find all the Simple Mills paleo mixes to make some of the best gluten free sweets I have ever had, and I highly recommend this brand!
I made a simple paleo coconut milk glaze to go over the top of the mini banana bread loafs.
1 full can of coconut milk
1/4 cup maple syrup
2 tbsp tapioca or arrowroot flour
Add ingredients to a small saucepan. Heat on med-high until boiling and then reduce to medium heat. Continually stir until the mix becomes a thicker, condensed milk like consistency. Remove from heat and let cool.
You could also add some coconut whipped cream to these loafs to make them even more spectacular!