Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, joyce’s gluten-free banana loaf. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Joyce’s Gluten-free Banana Loaf is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Joyce’s Gluten-free Banana Loaf is something that I have loved my whole life.
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. It's so easy to make - mash bananas and mix all ingredients together, that's it!
To get started with this recipe, we have to prepare a few components. You can cook joyce’s gluten-free banana loaf using 9 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Joyce’s Gluten-free Banana Loaf:
- Get 3 very ripe bananas (some dark spots on peel, and soft texture)
- Prepare 1 large egg
- Prepare 1/2 cup mayonnaise
- Get 1 tsp. Kosher salt
- Get 1/4 cup light brown sugar
- Take 1/2 cup sugar
- Make ready 1 tsp baking powder
- Prepare 1-1/2 cups gluten-free all-purpose flour (Bobs Red Milk 1-to-1), sifted
- Take 1/2 cup chopped or crushed walnuts
You'll find this is the perfect recipe for the kids to make - and I've included a video with tips and tricks. Gluten free Banana Walnut Bread Vegan Gum-free Recipe. This loaf is gluten-free and refined sugar free. It can be easily made with gluten as well with any whole grain flour.
Instructions to make Joyce’s Gluten-free Banana Loaf:
- Preheat oven to 350 degrees F
- In a medium bowl, peel and mash bananas. I use my hands to work until smooth and few clumps.
- Add egg and mayonnaise. Whisk until smooth
- 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.
- With fine mesh strainer or sifter, sift flour all at once over top of batter.
- Gently fold with large spatula, working around the side of bowl and cutting through. Continue until flour is incorporated, but don’t over work.
- Add walnuts and fold until incorporated. Again, careful not to overwork.
- 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.
- Gently pour the batter into loaf pan.
- Place pan in center of oven on middle rack. Bake 60 minutes. Try not to open the oven door during baking!
- 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.
- 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!
For a regular wheat based banana bread, see this One Bowl Banana Apple Bread Loaf. 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.
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