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Joyce’s Gluten-free Banana Loaf
Joyce’s Gluten-free Banana Loaf

Before you jump to Joyce’s Gluten-free Banana Loaf recipe, you may want to read this short interesting healthy tips about Strength Enhancing Snack foods.

Eating healthy foods can make all the difference in the way we feel. We have a tendency to feel way less gross whenever we increase our consumption of wholesome foods and lower our consumption of junk foods. A salad helps us feel much better than a piece of pizza (physically in any case). Sometimes it’s hard to find healthier foods for snacks between meals. Finding snacks that help us feel better and boost our levels of energy often involves lots of shopping and meticulous reading of labels. Why not try one of many following wholesome snacks the next time you need some extra energy?

Foods made from whole grains are great for a easy snack. A slice of whole wheat toast, for instance is a great snack in the morning. Chips and crackers made from whole grains can be excellent for quick snack foods to eat on the go. Deciding on whole grain food items is always much better than eating the refined grains we commonly obtain in our grocery stores.

A large assortment of instant health snacks is easily obtainable. Choosing to live a healthy life style can be as uncomplicated as you want it to be.

We hope you got insight 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 need 9 ingredients and 12 steps. Here is how you do that.

The ingredients needed to cook Joyce’s Gluten-free Banana Loaf:
  1. Use very ripe bananas (some dark spots on peel, and soft texture)
  2. Take large egg
  3. Take mayonnaise
  4. Get Kosher salt
  5. You need light brown sugar
  6. You need sugar
  7. Prepare baking powder
  8. Prepare gluten-free all-purpose flour (Bobs Red Milk 1-to-1), sifted
  9. You need chopped or crushed walnuts
Steps to make Joyce’s Gluten-free Banana Loaf:
  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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