Joyce’s Gluten-free Banana Loaf is one of popular Food. Fruit is one of the most popular part of plant. Fruit is very special goo taste it got from the tree or plant are planted by human to get the fruit. Joyce’s Gluten-free Banana Loaf is one processed of popular Fruit , fruit has many variant or taste, sweet, sour, bitter, fresh and Joyce’s Gluten-free Banana Loaf has one special taste and smell. Joyce’s Gluten-free Banana Loaf also has other benfits for healthy and more. Because it has rich nutritions and vitaminsss, for more delicious taste we can make many processed food from Joyce’s Gluten-free Banana Loaf.

Tutorial Cooking Of Joyce’s Gluten-free Banana Loaf

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

Ingredients of Joyce’s Gluten-free Banana Loaf

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

Joyce’s Gluten-free Banana Loaf directions

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!.

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