While the ingredients may seem strange, this banana bread recipe is a favorite without failure that is perfectly humid every time.
- Taste: This bread is damp and slightly softened with a lot of flavor.
- Tip to ingredients: This recipe has a strange ingredient that, as you can see from the reviews, works beautifully. The mayonnaise adds humidity, but don’t worry, you can’t taste it.
- Pan Recommended: This recipe is cooked in a 8 × 4 inches cream. If the pan is larger (9 × 5 inches) you will have to adjust the cooking time since the loaf will be thinner.
- Bananas: You can peel and freeze bananas when they are ripe for cooking. Defrost them in the fridge or microwave and slightly drain any liquid.
- Freezing:
Tips for ingredients for banana bread
- Bananas: Use bananas that are very ripe with many black spots because they have more sugars. If your bananas have no black spots, follow the suggestions below to quickly mature them in the oven.
- Mayonnaise: I replace a little egg/oil with mayonnaise, which is made of … eggs and oil. You cannot taste the mayonnaise in this recipe and make the best bread. You can use any variety of mayonnaise (use Hellmann’s) or dress like Miracle Whip. Butter is not necessary in this recipe.
- Additional components: You can replace pecan walnuts in this banana bread recipe with nuts or chocolate chips.
How to quickly mature bananas
Uh oh! You have beautiful yellow bananas, perfect for a smoothie or banana pudding, but not so much for cooking.
- To mature in 1-2 days: Put them in a brown paper bag (with other ripe fruits if you have) and seal.
- Mature immediately: Cook at 300 ° F for 15-20 minutes. Cool before using this recipe.
How to make banana bread
Banana bread with mayonnaise? I know it may seem a little strange, but produces a damp recipe for banana bread.
- Crush the bananas and mix with eggs and mayonnaise.
- Add the dry ingredients in a second bowl (complete recipe below).
- Mix the two until it is wet, the batter should be rough.
- Pour into a greased pan and cook.
Holly’s advice for wet banana bread
- The batter should be thick and a little lumosa; Do not add an extra liquid or extra bananas. Extra bananas can make bread too dense.
- As with all the fast bread, Do not exceed. Use a spoon, not a mixer.
- Don’t cook too much. The ovens may vary; Check the bread at least 10 minutes before the cooking time has expired.
- For easy removal, align the pan with the loaf parchment paper Leaving about 3 inches folded paper on the upper part of the pan.
How to keep banana bread
Banana bread should last about 3 days, in an airtight container on the counter.
To freeze: You can freeze the loaf as a whole or cut it and freeze the slices. To defrost a slice, put it in the microwave for a few seconds or add it to the lunch box while it is still frozen, it will thaw in a lot of time for lunch.
Easier recipes of banana bread to try
Did your family love this Banana bread recipe? Leave a comment and an evaluation below!
Easy banana bread recipe
This banana bread is one of the simplest recipes and is perfectly humid every time.
Prevent the screen from becoming dark
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Preheated the oven at 350 ° F.
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Crush the bananas with a fork. In an average bowl, mix bananas, mayonnaise and egg together. In a large separate bowl add flour, sugar, baking soda, salt and pecan
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Add the flour mixture to wet the mixture and mix until combined. Note: the mixture will be very thick, Don’t mix excessively.
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Pour into an anointed pan. Cook for 60-70 minutes or until a toothpick is clean.
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Remove from the pan and place on a wire rack to cool completely before cutting.
Avoid adding extra bananas; This can make bread too dense. You should have about 1 cup of banana puree, if it is a little more or below it is good in this recipe.
As with all the fast bread, Do not exceed. Mix until it is incorporated.
Check the bread at least 10 minutes before the cooking time has expired.
Cover the pan with the loaf with parchment paper Leaving about 3 inches folded paper on the top of the pan for easy removal.
To make muffins, Divide over 12 muffin wells and cook for 14-18 minutes or simply until a toothpick is clean. Do not prepare excessively.
Calories: 231 | Carbohydrates: 31G | Protein: 2G | Fat: 10G | Saturated fat: 1G | Cholesterol: 17mg | Sodium: 253mg | Potassium: 146mg | Fiber: 1G | Sugar: 16G | Vitamin A: 45Iu | Vitamin C: 2.6mg | Soccer: 9mg | Iron: 1mg
The nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Bread, breakfast, snack
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