While the ingredients may seem strange, this banana bread recipe is an ineffective favorite and is very moist every time.
- smell: This bread is moist, slightly sweet and delicious.
- Ingredient tip: This recipe has weird ingredients, as you can see from the reviews, it works very well. Mayonnaise adds moisture, but don’t worry, you can’t taste it.
- Recommended pot: This recipe bakes in an 8 x 4-inch bread dish. If the pan is larger (9 x 5 inches), you will need to adjust the cooking time as the bread will be thinner.
- banana: When the banana is ripe, you can peel and freeze the banana. Thaw them in the refrigerator or microwave and gently drain any liquid.
- freezing:
Ingredient tips for banana bread
- banana: Use many black spots of bananas as they have more sugar. If your bananas don’t have black spots, follow the tips below to ripen them quickly.
- mayonnaise: I used mayonnaise instead of some eggs/oil – made from…eggs and oil. You can’t taste mayonnaise in this recipe, this is the best bread. You can use a variety of dressings like mayonnaise (I use Hellmann’s) or Miracle Whip. No butter is needed in this recipe.
- Add-in: You can replace the pecans in this banana bread recipe with walnuts or chocolate chips.
How to ripen bananas quickly
oh! You have beautiful yellow bananas that are perfect for smoothies or banana puddings, but not for baking.
- Mature within 1-2 days: Place them in a brown paper bag (if any, if any other ripe fruit) and seal.
- Mature immediately: Bake at 300°F for 15-20 minutes. Cool before using in this recipe.
How to make banana bread
Banana bread and mayonnaise? I know this sounds a bit weird, but it will be a moist banana bread recipe.
- Mash the bananas and mix them with eggs and mayonnaise.
- Mix the dry ingredients in a second bowl (Full recipe below).
- Mix the two until moist and the batter should be chunky.
- Pour into a greased pan and bake.
The tip of the holly wet banana bread
- The batter should be thick and a little chunky; do not add extra liquid or extra bananas. Extra bananas can make the bread too dense.
- As with all quick bread Don’t over-mix. Use a spoon, not a mixer.
- Don’t overcook. The oven can vary; check the bread for at least 10 minutes before cooking time begins.
- To remove easily, line the bread tray with parchment paper and fold about 3 inches of paper over the top of the pan.
How to store banana bread
Banana bread should last about 3 days in an airtight container on the counter.
freeze: You can freeze the bread whole or slice it thinly and freeze the slices. To thaw the slices, place them in the microwave for a few seconds, or add them to the lunch box while still frozen, which will melt the lunch for a lot of time.
Easier Banana Bread Recipe Try
Does your family love this banana bread recipe? Leave us comments and ratings below!
Simple Banana Bread Recipe
This banana bread is one of the easiest recipes and is very moist every time.
Prevent the screen from becoming dark
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Preheat the oven to 350°F.
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Mash the banana with a fork. In a medium bowl, mix mashed potatoes, mayonnaise and eggs together. In a separate large bowl, mix flour, sugar, baking soda, salt and pecans together
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Add the flour mixture to the wet mixture and stir until combined. Note: The mixture will be very thick, Don’t over-mix.
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Pour into a greasy bread pan. Bake for 60-70 minutes, or until the toothpick is clean.
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Remove from the pan, place on a wire rack to cool completely, and slice.
Avoid adding extra bananas; this will make the bread too dense. You should have about 1 cup of mashed banana if you can be slightly muddy in this recipe.
As with all quick bread Don’t over-mix. Stir until combined.
Check the bread for at least 10 minutes before baking time begins.
Put the bread plate with parchment Fold about 3 inches of paper over the top of the pan for easy removal.
Making muffins, Separate over 12 muffin wells and bake for 14-18 minutes, or just until the toothpick is clean. Don’t overfish.
Calories: 231 | carbohydrate: 31g | protein: 2g | Fatty: 10g | Saturated fat: 1g | cholesterol: 17mg | sodium: 253mg | Potassium: 146mg | fiber: 1g | sugar: 16g | Vitamin A: 45IU | Vitamin C: 2.6mg | calcium: 9mg | iron: 1mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course Bread, breakfast, snacks
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