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Best Banana Bread

 After 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.

1 cup soy flour

cup potato starch flour

cup rice flour

teaspoon baking soda

1 teaspoons cream of tartar

teaspoon salt

1/3 cup shortening

2/3 cup sugar

2 eggs, well beaten

cup mashed banana

Optional: cup chopped nuts

Sift the flours, baking soda, cream of tartar, and salt together. Set aside.

In 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.

Stir 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.