BANANA BREAD

Ok, second attempt at banana bread. This time.....total success! I used my mom's recipe which is my favorite. The original recipe comes from the book, Nutbread and Nostalgia. I was nervous substituting rice flour for regular flour, but it turned out fine and tastes just like my mom's!

Ingredients:
1 cup softened butter
2 cups sugar
4 eggs
4 cups rice flour (white rice flour)
2 tsp. baking soda
1/2 tsp. salt
7 medium ripe bananas, mashed

Optional: 1 cup finely chopped pecans, 1 tbsp shredded coconut, 1/2 cup chocolate chips (semi-sweet)

Grease and flour 3 9 x 5 inch loave pans. Bake at 300 degrees for 1 hour or until done (might take longer because rice flour takes longer to cook through).

In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda, salt. Gradually add flour mixture alternately with bananas to creamed butter and sugar mixture. If adding optional ingredients, stir in well, until evenly distributed.

p.s. I did not travel to the future to make the banana bread...my camera changed the date.