Simple Way to Cook Perfect Joyce’s Gluten-free Banana Loaf

Hey everyone, I hope you are having an amazing day. Today I will show you a way to make a special dish, Joyce’s Gluten-free Banana Loaf. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.

Joyce’s Gluten-free Banana Loaf Recipe. A hearty loaf that holds its shape and converts even the most suspicious of eaters into gluten-free banana bread lovers. This is one delicious gluten-free loaf that everyone will love.

You can cook Joyce’s Gluten-free Banana Loaf using 9 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Joyce’s Gluten-free Banana Loaf

1. It’s 3 of very ripe bananas (some dark spots on peel, and soft texture).
2. It’s 1 of large egg.
3. Make ready 1/2 cup of mayonnaise.
4. You need 1 tsp. of Kosher salt.
5. It’s 1/4 cup of light brown sugar.
6. Make ready 1/2 cup of sugar.
7. Take 1 tsp of baking powder.
8. It’s 1-1/2 cups of gluten-free all-purpose flour (Bobs Red Milk 1-to-1), sifted.
9. Take 1/2 cup of chopped or crushed walnuts.

Moist banana loaf, delicious warmed with butter. mmmmmmm .This is one seriously delicious Gluten-free Banana, Coconut and Lemon Loaf recipe that everyone will love.It's so easy to make - simply mash the bananas and mix all of the ingredients together, that's it.You'll find this is the perfect recipe for the kids to make - and I've included a video with tips and tricks.

Joyce’s Gluten-free Banana Loaf step by step

1. Preheat oven to 350 degrees F.
2. In a medium bowl, peel and mash bananas. I use my hands to work until smooth and few clumps..
3. Add egg and mayonnaise. Whisk until smooth.
4. Add salt, sugars, and baking powder. Whip vigorously with whisk until batter is smooth and airy- about 2 minutes if you get on with it. The finished batter should be light and have some airiness to it..
5. With fine mesh strainer or sifter, sift flour all at once over top of batter..
6. Gently fold with large spatula, working around the side of bowl and cutting through. Continue until flour is incorporated, but don’t over work..
7. Add walnuts and fold until incorporated. Again, careful not to overwork..
8. Prep loaf pan (I prefer glass Pyrex pan). Lightly coat with cooking spray. Gently sprinkle fine amount of flour into pan. Bang pan around with hands to distribute. Make sure to avoid clumps in corners..
9. Gently pour the batter into loaf pan..
10. Place pan in center of oven on middle rack. Bake 60 minutes. Try not to open the oven door during baking!.
11. After 60 minutes, pull from oven and check for doneness by piercing knife or skewer into center of loaf. The knife blade should come out cleanly with no wet batter. If not, return to oven for additional 5-10 minutes..
12. When done, remove from oven and aloe to rest in pan about 5 minutes. Demould loaf onto wire cooling rack. Allow to cool fully at room temperature (about 3-4 hours). Store in airtight container up to 4 days… if it last that long!.

The recipe was kindly supplied by my mom, who transcribed it from the Gluten, Wheat, and Dairy-Free Cookbook by Antoinette Savill.This crowd-pleasing cake is made without dairy or gluten.You can swap the coconut oil for sunflower or a dairy spread and the Pre-heat the oven.

The best ever gluten free recipe!Find this Pin and more on Gluten Free by Cindy Wysocki.This is a recipe for a gluten-free banana-lemon loaf that my mother makes.This cake is delicious, and you should try it even if you aren't avoiding gluten.Gluten free Banana Walnut Bread Vegan Gum-free Recipe.