Moist Banana Bread
This moist banana bread is rich, tender, and packed with sweet banana flavor and a hint of crunch.
Servings: 16 servings
Calories: 187
Equipment
Ingredients
- 3 bananas mashed, about 1 cup
- ½ cup mayonnaise or miracle whip
- 1 egg
- 1 teaspoon vanilla extract
- 1 ½ cups all purpose flour
- 1 cup granulated sugar
- ½ cup chopped nuts
- 1 teaspoon baking soda
- 1 teaspoon salt
Instructions
- Preheat oven to 350°F. Grease a 9x5 loaf pan*.
- In a large bowl, mix together banana, mayonnaise, egg, and vanilla.
- In a medium bowl, whisk together flour, sugar, nuts, baking soda, and salt.
- Add flour mixture to banana mixture and stir until just combined.
- Bake 60-70 minutes, or until a toothpick comes out clean. Cool for 15 minutes in the pan then place on a cooling rack. Cool completely. Slice and serve!
Notes
- Do not overmix the batter for a more light and airy loaf.
- Scoop flour into the measuring cup instead of scooping directly from the bag.
- Toss add-ins with flour to keep them from sinking to the bottom of the loaf while it bakes.
- Check for doneness using a wooden pick inserted into the center of the loaf about 10 minutes before the end of the cooking time. Check again at 5 minute intervals after that.
- Store banana bread at room temperature wrapped in plastic wrap or foil for up to 5 days.
- Freeze loaf whole, or wrap individually and place in a zippered bag for up to 2 months.
- *8 ½ x 4 ½ will take about 75 minutes
Nutrition
Calories: 187 | Carbohydrates: 27g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 263mg | Potassium: 114mg | Fiber: 1g | Sugar: 15g | Vitamin A: 34IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg