Preheat oven to 350°F degrees. Place Flexipan Large Loaf Mold on Perforated Sheet and set aside.
In a mixing bowl, mash the ripe bananas until smooth. Add the baking soda to the mashed bananas. Stir the melted butter into the mashed bananas. Stir in the sugar, salt, eggs, and pure vanilla extract.
Mix in the gluten-free flour and xanthan gum (leave out if your flour already has it in it).
Pour the batter into the Large Loaf Mold. Bake on the center rack for 50 minutes to 1 hour or until a toothpick inserted in the center comes out clean.
Cool completely. Store in an air-tight container.