I tried this recipe today and it turned out pretty good. It's semi-sweet but tastes more like a bread and less like the commonly thought of dessert.
"Allergy Cooking With Ease" by Nicolette M. Dumke page 45
Banana Bread
2 cup amaranth flour plus 1/2 cup arrowroot
2 tsp baking soda
1/2 tsp unbuffered Vitamin C crystals (maybe sub with lemon juice)
1/2 tsp ground cloves
1/2 cup chopped nuts (I used walnuts)
1 3/4 cup mashed ripe bananas
1/4 cup oil (I used 1 Tbsp of sesame oil then filled the measure to the 1/4 mark)

Stir together all the dry ingredients & nuts.
Combine bananas and oil in a separate bowl and then stir them into the dry ingredients until they are completely mixed in. Don't overmix. Batter will be stiff. (Very)
Place in oiled and floured (amaranth) 9" x 5" loaf pan and bake at 350* for 55 to 60 min.
Remove from oven and allow to cool in pan for 10 minutes. Remove from pan to cool (or the bottom will get soggy)
I used 3 small loaf pans 3" x 5" and baked for 40 min. till the toothpick was clean.

Notice there are no eggs, no milk, no grain product, no gluten, no sugar and they turned out really good. Next time I'm going to add finely chopped dates or raisins. I'm going to also try using one cup of amaranth and one cup of quinoa flour (instead of 2 c. amaranth)