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Thecookinchicks
Old-Fashioned Mayonnaise Banana Bread
8 days ago
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This old fashioned Mayonnaise Banana Bread recipe is moist, flavor packed, and incredibly easy to make! Using only a few simple ingredients, this banana quick bread comes together in no time and is a family favorite!
To me, a good banana bread is moist, packed with flavor, and is perfectly tender. One that can be enjoyed fresh, or later in the day with some butter spread on it. Yes, there are SO many different recipes available to try, but this one may just end up being your favorite! The mayonnaise may sound like a not so great addition, but trust me, it really makes this an incredibly moist banana bread!
Why We Love this Banana Bread with Mayonnaise
Uses simple ingredients– this easy banana bread comes together using ingredients you may already have in your pantry! No need to go out and buy additional ingredients!
Quick to prepare– using only one bowl, this super moist banana bread can be ready for the oven in under ten minutes!
Customizable– this bread can easily be adapted to fit anyone’s tastes. Adding in chocolate chips, nuts such as chopped walnuts or pecans, additional spices, and more are all great ways of making this your own! You can even top with some brown sugar.
Freezer Friendly– whether you make a double batch or mini loaves, this recipe is one that freezes perfectly! We love doubling the recipe and freezing a loaf for later!
Egg– this adds additional moisture to the bread, make sure your egg is at room temperature so it combines into the batter easily.
Mayonnaise– the secret ingredient to this recipe. No butter needed in this bread when mayonnaise is added, any type works but we are big Duke’s fans! Are you team Hellmann’s or Dukes?
Bananas– the perfect way to use up those overripe bananas, you’ll need about 3 medium mashed bananas. Use a fork to mash them up.
Vanilla Extract– use pure vanilla versus imitation for full flavor.
Cinnamon– ground cinnamon is a great addition to this bread. You can also add in some nutmeg, allspice, or cloves.
Flour– all purpose flour is used in this recipe. Gluten free flour can also be used at a 1:1 ratio.
Sugar– white granulated sugar adds sweetness to this bread. You can decrease by up to 1/4 cup if desired.
Baking Soda/ Salt– ensure freshness for your baking soda by changing it out every 6 months. This gives the bread its rise and fluffiness. You’ll use baking soda only in this recipe, no need to use baking powder.
If you have found that you don’t have any ripe bananas on hand, but want to make banana bread….follow these simple steps to ripen the bananas quickly!
Place bananas in preheated oven, 300 degrees, for about 15 minutes. Remove from oven and allow to cool before using in your recipe.
If you have a few days, place the bananas in a brown paper bag and close. In about 2 days, the bananas should be ready to use. The best bananas to use in baking are ones that have black spots on them. These are soft and full of natural sugars, which adds to the sweetness of any baked goods.
How to make Mayonnaise Banana Bread
Grease a loaf pan or 3 mini loaf pans.
Preheat oven to 350 degrees.
In a large bowl, combine the egg, mayonnaise, vanilla, cinnamon, flour, sugar, baking soda, and salt together using a mixer. *Be sure not to over mix.
Fold in the bananas and mix until mostly incorporated into mixture. A few clumps here and there are okay 🙂
Pour batter about 1/2 full into greased pan(s).
Bake for about 60 minutes in large loaf pan or about 45 minutes in mini loaf pans.
Remove from oven and allow to cool slightly before removing from pan and enjoying the best banana bread recipe!!
As with any quick bread, make sure you don’t over-mix the batter. Stir until just combined. Over-mixing the batter leads to a dense, dry bread, which won’t be as enjoyable.
Since all ovens cook differently, be sure to check on the bread a few minutes before the suggested time. You can insert a toothpick in the center and if it comes out clean, the bread is ready to be removed from the oven.
Any type of mayonnaise works in this recipe, but try to avoid using Miracle Whip as it is tangy and sweet, which will change the flavor of the quick bread.
Using too much banana will result in a dense bread that can be hard to get cooked through in the center. Make sure you use no more than 3 medium bananas. If using 4, make sure they are small in size.
Allow bread to fully cool before storing at room temperature, in the fridge, or freezing.
Room Temperature– place in a Ziploc bag or airtight storage container for up to 4 days.
Refrigerator– place in an airtight container or bag for up to 6 days.
Freezer– you can either freeze the loaf as a whole or slice it and freeze the slices. Freeze up to 3 months. Allow to thaw and reheat in the microwave with some butter, or serve at room temperature.
Exact Ingredients
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