Recipe: Banana Teabread (wheat free)

I am not fond of banana in cake or breads so I have not tried this:

BANANA TEABREAD

1 c cornstarch
1/2 c rice flour
1/2 c soy flour
5 1/2 ts Baking powder
1/2 ts Salt
1/2 c Caster sugar
6 tb Butter
4 tb Sour cream
3 md Bananas
2 oz chopped Walnuts; optional

1. Preheat the oven to 170oC.
2. Use a 900g/2 lb loaf tin.*
3. Grease and line the tin.
4. Sift the flours, baking powder and salt very well together.
5. Cream the butter and sugar until light.
6. Add the sour cream then the flour.
7. Mash the bananas and add.
8. Add the walnuts and the cherries.
9. Spoon into the prepared tin and smooth the surface.
10. Bake for 1 1/2 hours. [Check at 1 1/4 hrs.]
11. Test with a warm knife and turn out on a rack.
Yield: 8 Servings. Adapted from "Great Cakes Without Eggs" Bhima Press

2 lb loaf tin: 10 x 5 x 3 inches

Wheat-free Cooking:
- When baking, cook at a lower temperature for a longer time.
- recipes that have fruit or vegetables work better (breads/cakes)
- Flour with soy flour holds moisture better.
- Adding applesauce is another way to get more moisture.
- 2 1/2 tsp of baking powder to 1 cup of GF Flour