Joyce’s Gluten-free Banana Loaf. 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!

This is not "good for a gluten-free cake"; it's outstanding on its own merits. The recipe was kindly supplied by my mom, who transcribed it from the. A cross between banana bread and a drizzle cake, this easy banana loaf recipe is a quick bake that can be frozen. You can have Joyce’s Gluten-free Banana Loaf using 9 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Joyce’s Gluten-free Banana Loaf

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

The best ever gluten free recipe! Find this Pin and more on Gluten Free by Cindy Wysocki. This is a recipe for a gluten-free banana-lemon loaf that my mother makes. This cake is delicious, and you should try it even if you aren't avoiding gluten.

Joyce’s Gluten-free Banana Loaf step by step

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!.

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. This is one seriously delicious Gluten-free Banana, Coconut and Lemon Loaf recipe that everyone will love. It's so easy to make - simply mash the bananas and mix all of the ingredients together, that's it. You'll find this is the perfect recipe for the kids to make - and I've included a video with tips and tricks.