Description
A perfectly moist and flavorful banana bread made with a secret ingredient – mayonnaise! This simple recipe transforms overripe bananas into a delicious homemade treat with a tender crumb and nutty pecans for added texture.
Ingredients
Scale
- 3 medium bananas (about 1 cup mashed)
- ½ cup mayonnaise or dressing
- 1 egg, room temperature
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- ½ cup chopped pecans
Instructions
- Preheat the Oven – Start by preheating your oven to 350°F (175°C). This ensures your oven reaches the proper temperature before the bread goes in, allowing for even baking throughout the loaf.
- Prepare the Wet Ingredients – Mash the bananas thoroughly with a fork until smooth with few lumps remaining. In a medium bowl, combine the mashed bananas with the mayonnaise and room temperature egg. Mix well until all ingredients are fully incorporated – the mayonnaise will add incredible moisture to your bread.
- Combine Dry Ingredients – In a separate large bowl, whisk together the flour, sugar, baking soda, salt, and chopped pecans. Mixing these ingredients separately ensures they are evenly distributed throughout the batter.
- Mix the Batter – Add the flour mixture to the wet mixture and stir just until combined. The batter will be very thick, which is normal. Be careful not to overmix as this can develop too much gluten and result in a tough bread.
- Bake the Bread – Pour the batter into a greased loaf pan (9×5 inch works well). Spread the batter evenly in the pan. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
- Cool and Serve – Remove the bread from the pan and place on a wire rack to cool completely before slicing. This cooling period allows the bread to set properly and makes for cleaner slices.
Notes
- The mayonnaise acts as a replacement for oil or butter, creating an incredibly moist texture.
- For the best flavor, use overripe bananas with plenty of brown spots.
- You can substitute the pecans with walnuts, chocolate chips, or omit them entirely.
- To check for doneness, insert a toothpick into the center – it should come out clean or with a few moist crumbs.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- This bread freezes well for up to 3 months when wrapped tightly.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 18g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg