This is not a gluten free recipe. It is an adaptation of a recipe my mom used to make.
1/2 cup coconut oil
1-1/4 cups sugar
2 eggs
3 very ripe bananas, mashed
2 cups whole wheat pastry flour (or 1/2 and 1/2 blend w/ all-purpose unbleached)
1/2 tsp. Kosher salt
1/2 tsp. baking powder
3/4 tsp. baking soda
1/2 cup sour milk (add 1 T. vinegar to milk to sour)
1 tsp. vanilla
Cream sugar and oil, add eggs and banana. Combine dry igredients and add to mixture alternately with milk and vanilla. Bake at 350 degrees in greased and floured loaf pan (we love the Pampered Chef stoneware) for 45 - 60 minutes until done. Makes one large loaf or 12 muffins.
(adapted for RBTI by removing the nuts. If you like nuts, and have no problems with them, add them at the end--about 1 cup)
