Pineapple/banana breakfast quick bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Rice flour (white or brown - doesn't matter) |
| ½ | cup | Soy flour |
| 2 | tablespoons | Cornstarch (or potato starch) |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Baking soda |
| 2 | Eggs | |
| ¾ | cup | Granulated sugar |
| 2 | Mashed bananas | |
| 1 | can | (med) crushed pineapple (undrained) |
| ½ | cup | Coconut |
| 4 | tablespoons | Crisco oil, or other cooking oil |
| 1 | teaspoon | Vanilla extract |
| 1 | pinch | Salt |
Directions
Mix all but dry ingredients in mixer bowl. Gradually add dry ingredients.
Mix well. Bake in 2 OILED loaf pans at 350 F for about 1 and ¼ to 1 and ½ hours, or until toothpick inserted in center comes out clean.
***NOTE 1 - if you use glass pans, reduce the heat by 25 degrees, as soy flour tends to burn very easily.
****NOTE 2 - If you want to avoid eggs, substitute as follows: use 2 tsp powdered egg replacer rather than 2eggs AND use 2 tsp baking powder rather than 4 tsp Posted to bakery-shoppe digest V1 Number 030 by "Karen Utz" <guku@...> on Apr 15, 1997