Classic Banana Bread with a Secret Twist
This banana bread is incredibly moist and tender, thanks to a surprising ingredient that adds richness without any extra effort.
- Prep10 min
- Cook1h
- Total1h 10m
- DifficultyEasy
- Servings12
If you have overripe bananas sitting on your counter, this is the perfect recipe to use them up. The mayonnaise might sound unusual, but it works wonders in baking, making the loaf extra moist and giving it a beautiful texture.
This is a straightforward, no-fuss recipe that comes together in minutes. The result is a deliciously fragrant bread that's perfect for breakfast, a midday snack, or even dessert. Slice it up and enjoy it with a cup of coffee or tea.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat your oven to 350°F. Grease an 8x4-inch loaf pan and set it aside.
- Mash the bananas with a fork. In a medium bowl, mix together the mashed bananas, mayonnaise, and egg.
- In a separate large bowl, whisk together the flour, sugar, baking soda, salt, and pecans if you're using them.
- Pour the wet ingredients into the dry ones and stir just until combined. The batter will be very thick, but be careful not to overmix.
- Transfer the batter to the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for a few minutes, then turn it out onto a wire rack to cool completely before slicing.
💡 Tips
- Use very ripe bananas with brown spots for the best flavor.
- If you don't have mayonnaise, you can substitute with plain Greek yogurt, but the texture may be slightly different.
- Wrap any leftovers in plastic wrap to keep the bread moist for up to 3 days.
Inspired by a recipe from Spend With Pennies