Moist Banana Bread

5 from 37 votes

Ripe bananas and a simple secret ingredient create an exceptionally moist homemade banana bread. It is an easy, quick-to-mix loaf for breakfast, snacks, or freezing.

Prep Time15

Cook Time1 10

Cooling Time15

Total Time1 40

Course: Bread, Breakfast, Snack

Cuisine: American

Servings: servings

Calories: 187

Author: Candace

Equipment

Ingredients

3 bananas mashed, about 1 cup
½ cup mayonnaise or miracle whip
1 egg
1 teaspoon vanilla extract
1½ 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, combine banana, mayonnaise, egg, and vanilla.
In a separate bowl, whisk together flour, sugar, nuts, baking soda, and salt.
Add dry mixture to the wet mixture and stir until just combined.
Bake for 60 to 70 minutes, or until a toothpick comes out clean. Cool for 15 minutes in the loaf pan, then remove and place on a cooling rack. Cool completely. Slice and serve.

Notes

*8½ x 4½ will take about 75 minutes

Do not overmix the batter for a 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 zip-top bag for up to 2 months.

Nutrition