1 stick margarine or butter, softened
3 large bananas, very ripe
2 cups rice flour
1 cup sugar
1 cup pecans, finely chopped
2 eggs
2 teaspoon gluten-free baking powder
1 teaspoon gluten-free vanilla


In large bowl, cream butter and sugar. Beat in eggs, vanilla, and bananas. In separate bowl, stir and mix flour and baking powder. Combine this with the banana mixture until all dry ingredients are moist. Stir in pecans. Turn batter into 5" x 9" loaf pan. Bake @ 325F for about 1 hour and 20 minutes.

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