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Before you jump to Joyce’s Gluten-free Banana Loaf recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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Pick water over other drinks. Drinking a soda or cup of coffee once in awhile won’t hurt you too badly. It is definitely, however, a bad idea to only drink soda or coffee. When you decide on water over other beverages you are helping your body stay very healthful and hydrated. This also helps you decrease your caloric intake by hundreds of points without requiring you to buy and eat gross diet foods. Water is typically one of the keys to really reducing your weight and leading a healthful lifestyle.

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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 need 9 ingredients and 12 steps. Here is how you do it.

The ingredients needed to make Joyce’s Gluten-free Banana Loaf:

1. Use very ripe bananas (some dark spots on peel, and soft texture)
2. Provide large egg
3. Provide mayonnaise
4. Prepare Kosher salt
5. You need light brown sugar
6. Prepare sugar
7. Use baking powder
8. Get 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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