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

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