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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 350°F. | 2. In a large bowl, beat the butter and sugar until creamy. | 3. Beat in eggs, one at a time. | 4. Stir in buttermilk and lemon extract and mix well. | 5. Combine rice flour, baking powder, baking soda and salt and add to the butter mixture. | 6. Stir in bananas and coconut and mix well. | 7. Spoon the mixture into two greased mini loaf pans (5 1/2 by 3 inches). | 8. Bake 50 to 55 minutes, or until a wooden pick inserted into the center of the bread comes out clean. | 9. Cool in pans 2 minutes, then turn out and cool completely. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/3	cup	softened	456.0	20.951999999999998	14.248	38.4
sugar	2/3	cup		537.32	134.3973	0.0	0.0
egg	2			143.0	0.72	12.56	9.51
buttermilk	3	tablespoons		-	-	-	-
lemon extract	1	teaspoon		0.94	0.32	0.03	0.006
brown rice flour	2	cups		1147.08	241.6768	22.8468	8.7848
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
baking soda	1/2	teaspoon		0.0	0.0	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
banana	1	cup	mashed ripe	200.25	51.39	2.4525	0.7425
coconut	1	cup	toasted	283.2	12.184000000000001	2.6639999999999997	26.791999999999998

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.