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Variety to Cooking 5-Star Joyce’s Gluten-free Banana Loaf

Hoping to eat Joyce’s Gluten-free Banana Loaf a top restaurant's, but for some reasons are not able to go to restaurants. This recipe is going to guide you with clear instructions on cooking a Joyce’s Gluten-free Banana Loaf like a famous chef made.

Joyce’s Gluten-free Banana Loaf

We hope you got benefit from reading it, now let's go back to joyce’s gluten-free banana loaf recipe. To make joyce’s gluten-free banana loaf you only need 9 ingredients and 12 steps. Here is how you do it.

To make an extraordinary Joyce’s Gluten-free Banana Loaf, below are the materials required:

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

After preparing the components, next you are good to prepare your 5-star Joyce’s Gluten-free Banana Loaf by following the guidances below:

  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!.

I added chocolate chips in the photos but you can happily add a little. Put two of the bananas into a bowl and mash them with a fork. Break the egg into the bowl and mix it with the banana. Cream butter and sugar until pale and fluffy. Add eggs a one at a time, beating between each addition.

Recipe : Joyce’s Gluten-free Banana Loaf

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