Moist Banana Bread
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.
Servings: 16 servings
Calories: 187
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 medium bowl, whisk together flour, sugar, nuts, baking soda, and salt.
- Add dry mixture to the wet mixture and using a spatula or wooden spoon, stir until just combined.
- Bake for 60 to 70 minutes*, or until a toothpick comes out clean. The banana bread should reach an internal temperature of 200℉. 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.
- Check for doneness using a wooden pick inserted or instant read thermometer 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
Calories: 187 | Carbohydrates: 27g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 13mg | Sodium: 263mg | Potassium: 114mg | Fiber: 1g | Sugar: 15g | Vitamin A: 34IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg