Banana Bread

This banana bread is very easy to make and tastes oh so good! I got original the recipe from Kathy Bray (a Lady who works with my mom) and she said this was L. Tom Perry's Banana Bread. I haven't been able to find it anywhere. But at least you know where I got the original from. This bread freezes really well. Just make sure you slice it up before you freeze it. It will thaw quicker for those times when your kids need a quick snack!

Banana Bread

Ingredients

1 cup evaporated cane juice

1/2 cup solid coconut oil

5 large very ripened bananas, mashed
2 eggs

3 cups barley flour, or whole wheat flour

1 cup rice milk

1 teaspoon baking soda

1/2 teaspoon salt

Directions

Preheat oven to 350* F. Cream coconut oil and sugar together in mixing bowl, make sure there are no large balls. Then add eggs and bananas and mix. Be sure to scrap the bottom of the bowl so the cream mixture will incorporate well into the bananas and eggs. Add the remaining ingredients and mix well. Pour into 2 greased large loaf pans, bake for 50-60 minutes, or 6 mini pans, bake for 25-30 minutes or until a toothpick pulls out clean.