trying many banana breads that crumbled on cutting. I
discovered a combination of flours, including soy, that
turns out a firm loaf. The texture is fine and the
flavor is nutty banana without being too sweet.
cup soy flour
cup potato starch flour
cup rice flour
teaspoon baking soda
teaspoons cream of tartar
eggs, well beaten
cup mashed banana
Optional: ½ cup chopped nuts
the flours, baking soda, cream of tartar, and salt
together. Set aside.
mixing bowl, cream shortening. Gradually add the sugar,
beating until light and fluffy. Add the well-beaten
eggs. Beat well. Add the dry ingredients alternately
with the mashed banana, a small amount at a time,
beating after each addition until smooth.
in the chopped nuts if desired. Pour into well greased
8” x 4” loaf pan and bake for 1 hour in oven preheated
to 350 degrees.