Ingredients
13 cup softened butter
23 cup sugar
2 eggs
1 teaspoon lemon extract
2 cups brown rice flour or 2 cups rice flour
1 teaspoon baking powder
12 teaspoon baking soda
12 teaspoon salt
1 cup mashed ripe banana
1 cup toasted coconut
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Concentrated lemon — cakes, frostings, glazes, curds
Large airtight containers — flour, rice, grain, dry goods storage
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Concentrated lemon — cakes, frostings, glazes, curds
Large airtight containers — flour, rice, grain, dry goods storage
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
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preheat the oven to 350f. in a large bowl, beat the butter and sugar until creamy. beat in eggs, one at a time. stir in buttermilk and lemon extract and mix well. combine rice flour, baking powder, baking soda and salt and add to the butter mixture. stir in bananas and coconut and mix well. spoon the mixture into two greased mini loaf pans (5 1/2 by 3 inches). bake 50 to 55 minutes, or until a wooden pick inserted into the center of the bread comes out clean. cool in pans 2 minutes, then turn out and cool completely.