Recipe - Pineapplebanana Breakfast Quick Bread

1 cup Rice flour (white or brown
doesn't matter)
One half cup Soy flour
2 tablespoon Cornstarch (or potato
starch)
2 teaspoon Baking powder
One half teaspoon Baking soda
2 Eggs
Three fourths cup Granulated sugar
2 Mashed bananas
1 cn (med) crushed pineapple
(undrained)
One half cup Coconut
4 tablespoon Crisco oil, or other cooking
oil
1 teaspoon Vanilla extract
1 pn Salt

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 One fourth to 1 and
One half 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 bakeryshoppe digest V1 Number 030 by "Karen Utz"
guku@mail.bright.net on Apr 15, 1997