Advertisement
The BEST banana bread recipe made incredibly moist by adding a secret ingredient! It may seem odd but once you’ve made it this way, you’ll never make it without it again!
INGREDIENTS
- 1/3 cup butter, at room temp
- 1 cup sugar
- 1/2 cup mayonnaise
- 1 teaspoon vanilla extract
- 2 eggs
- 3 large overripe bananas (1 1/2 cups mashed)
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
INSTRUCTIONS
- Preheat oven to 350 degrees. Grease a 9-inch loaf pan; set aside.
- Whisk butter and sugar together for 30 seconds.
- Whisk in mayo, vanilla and eggs until well combined.
- Add bananas to a separate bowl then mash using the back of a fork (small lumps are OK but we’re looking for a pretty wet mash).
- Whisk mashed bananas into batter.
- OPTIONAL STEP: Sift flour, salt and baking soda together. Sometimes I get little white nuggets of flour and/or baking soda in the bread if I don’t sift it but it’s completely optional.
- Stir in flour, salt and baking soda until just combined.
- Pour batter into prepared pan then bake at 350 degrees for 55-65 minutes or until toothpick inserted in the middle comes out clean.
- Cool banana bread completely in the pan before turning out.
Note
- I actually use about 3/4 teaspoon salt (a very scant teaspoon) and think it’s PERFECT but wasn’t sure if it would suit everyone’s fancy so I reduced it to 1/2 teaspoon in the recipe.
- Any quality, traditional mayo will work (Duke’s, Hellmann’s, Kraft, Blue Plate, etc). Don’t use Miracle Whip or anything sweet and tangy like it.
- You can add chopped pecans or walnuts to this if you’d like! Add 1/2 cup or so when you mix in the flour.
- Letting the banana bread cool in the pan helps it stay moist so try to be patient and let it cool before slicing into it.
- Don’t use a whisk to stir in the flour and only stir it long enough to combine it into the wet ingredients. Stirring develops the gluten in the flour which will create air pockets in quick breads like this and make it tough.
- Pour the batter into the pan as soon as it’s ready then bake it immediately. The longer the batter sits wet, the more gluten develops which will also make the bread tough.
