Bread - Banana Bread with Mayonnaise recipes

Author: Glenn Houston  

You just need overripe bananas and 6 other ingredients to make this in a loaf pan or muffins. Banana bread with mayonnaise is super moist!

Mayonnaise Banana Bread

Mayonnaise Banana Bread
This delicious banana bread is so moist. It just gets better with time. My family loves it!
Provided by: The Southern Lady Cooks
Total time: 70 minutes
Cook time: 60 minutes
Prep time: 10 minutes
Yields: 1 serving
Cuisine: American
Number of ingredients: 9
Ingredients:
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup white granulated sugar or could use maple syrup
  • 1 large egg
  • 1/2 cup mayonnaise (I used Dukes)
  • 1 teaspoon vanilla extract
  • 3 ripe bananas (mashed)
  • 1 cup chopped nuts (I used walnuts)
How to cook:
  1. Whisk together flour, baking soda and salt in a bowl. In another bowl combine sugar, egg, mayonnaise, vanilla extract and mashed bananas. Mix with a spoon. Combine the two bowls and mix with a spoon just enough to wet all ingredients.
  2. Add nuts and mix. Spray a 9 x 5 bread pan with cooking spray and spoon in the wet dough. Bake in a preheated 350 degree oven for 60 to 65 minutes or until the center tests done. Makes one loaf.
Notes: Mayonnaise Banana Bread, Mayonnaise Banana Bread · 1 egg · 1/2 cup mayonnaise · 3 bananas · 1 teaspoon vanilla extract · 1 teaspoon ground cinnamon · 1 1/2 cups flour · 3/4 cup

How to Make Awesome Banana Bread Using Mayonnaise

Nikki recently tried this seemingly unconventional recipe for banana bread, and we love it. It
Duration: 11:14

Banana Bread with Mayonnaise

Banana Bread with Mayonnaise
Banana bread with mayonnaise is super moist! You just need overripe bananas and 6 other ingredients to make this in a loaf pan or muffins.
Provided by: The Typical Mom
Total time: 75 minutes
Cook time: 65 minutes
Prep time: 10 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 9
Ingredients:
  • 4 bananas (very ripe, smashed with a fork)
  • 1 egg
  • 1/4 c mayonnaise (don't use Miracle Whip)
  • 3/4 c sugar
  • 1/2 tsp vanilla
  • 1.5 c all purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 c chocolate chips or nuts (crushed nuts, both are optional)
Nutrition:
  • Serving Size: 2 oz
  • Calories: 178 kcal
  • Carbohydrate: 33 g
  • Protein: 3 g
  • Fat: 4 g
  • Saturated Fat: 1 g
  • Cholesterol: 16 mg
  • Sodium: 189 mg
  • Fiber: 1 g
  • Sugar: 17 g
How to cook:
  1. Mix dry ingredients in one bowl. Mash bananas in another and then add mayo., egg, vanilla and sugar. Mix those well in another bowl. Then combine the two.
  2. It will be a bit lumpy and that is okay, I don't like mashing my bananas until they are completely smooth, I'd rather have some chunks.
  3. Preheat oven to 350 degrees F.
  4. If using a 9x5 loaf pan, lay a piece of parchment paper down so it drapes over the sides. Pour in batter and bake for 1 hour to 1 hour and 10 minutes. Check by inserting a toothpick at 60 minutes to see if it comes out Mostly clean (some crumbs, a tiny bit wet).
  5. You don't want to overbake it so once it is at this point, remove, put pan on cooling rack and wait until cooled to lift out paper with loaf on it and slice. Keeping inside the pan will allow it to continue baking and solidifying the center more. This keeps it moist.
  6. If making muffins, fill muffin liners 3/4 of the way full and bake for 23 minutes until center springs back when gently touched.
Notes: Mayonnaise Banana Bread, The “secret” ingredient is mayonnaise! I know it sounds kind of weird, but trust me. This recipe yields a loaf of banana bread that's

Moist Banana Bread

Moist Banana Bread
Everyone loves a delicious banana bread recipe! With a secret ingredient, this banana bread comes out perfectly moist every time!
Provided by: Candace
Total time: 100 minutes
Cook time: 70 minutes
Prep time: 15 minutes
Yields: 16 servings
Cuisine: American
Number of ingredients: 9
Ingredients:
  • 3 bananas (mashed, about 1 cup)
  • ½ cup mayonnaise (or miracle whip)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 ½ cups flour
  • 1 cup granulated sugar
  • ½ cup chopped nuts
  • 1 teaspoon baking soda
  • 1 teaspoon salt
Nutrition:
  • Calories: 187 kcal
  • Carbohydrate: 27 g
  • Protein: 2 g
  • Fat: 8 g
  • Saturated Fat: 1 g
  • Trans Fat: 1 g
  • Cholesterol: 13 mg
  • Sodium: 263 mg
  • Fiber: 1 g
  • Sugar: 15 g
  • Unsaturated Fat: 7 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat oven to 350°F. Grease a 9x5 loaf pan*.
  2. In a large bowl, mix together banana, mayonnaise, egg, and vanilla.
  3. In a medium bowl, whisk together flour, sugar, nuts, baking soda, and salt.
  4. Add flour mixture to banana mixture and stir until just combined.
  5. 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: Mayonnaise banana bread, Ingredients For mayonnaise banana bread · In a large bowl, combine: · 1 large egg, lightly beaten · 1/2 cup + 2 Tablespoons mayonnaise (not Miracle Whip) · 3 to 4

Easy Moist Banana Walnut Mayonnaise Bread/Cake

Easy Moist Banana Walnut Mayonnaise Bread/Cake
You would think banana and mayonnaise cake sound a bit odd but this combination makes delicious and moist banana bread/cake you will really enjoy.
Provided by: Marvellina
Total time: 60 minutes
Cook time: 50 minutes
Prep time: 10 minutes
Yields: 10 servings
Cuisine: American
Number of ingredients: 12
Ingredients:
  • 200 gr brown sugar
  • 50 gr egg (room temperature) (about 1 large egg without the shell)
  • 250 gr mashed very ripe bananas
  • 115 gr mayonnaise
  • 1 tsp vanilla extract
  • 220 gr all-purpose flour (plus more to coat the walnuts)
  • 2 tsp baking powder
  • 1/2 tsp ground cinnamon (optional)
  • 1/2 tsp salt
  • 100 gr walnuts
  • Few slices of bananas
  • Chopped walnuts
Nutrition:
  • Serving Size: 1 slice
  • Calories: 348 kcal
  • Carbohydrate: 45 g
  • Protein: 5 g
  • Fat: 17 g
  • Saturated Fat: 2 g
  • Trans Fat: 1 g
  • Cholesterol: 23 mg
  • Sodium: 291 mg
  • Fiber: 2 g
  • Sugar: 24 g
  • Unsaturated Fat: 14 g
How to cook:
  1. Preheat your oven to 350 F (180 C) for conventional oven. For convection oven, please lower the temperature by 20 degrees. I use a 8 1/2 x 4 1/2 inches loaf pan. I sprayed with non-stick spray and line the bottom with parchment paper for easier removal later
  2. Coat the walnuts with a tablespoon of all-purpose flour and then shake off excess flour
  3. Prepare the batter:
  4. Mash the ripen bananas with a fork. I like to be able to bite into tiny pieces of bananas, but if you want it really smooth, you can use a blender or immersion blender to puree them
  5. Add the brown sugar to the bananas and keep whisking and the sugar will dissolve and the mixture will turn watery, that’s normal. Add the egg and whisk again to combine. Add the mayo and vanilla extract and whisk to combine
  6. Sift in flour, baking powder, ground cinnamon (if using) and salt. Use a spatula to combine. Fold in the coated walnut. As long as you don’t see any pockets of flour, you are done mixing
  7. Pour this into the prepared loaf pan. Tap the pan on the counter a few times to pop any large bubbles. Arrange few slices of bananas on top if you like. Sprinkle some chopped walnuts
  8. Baking:
  9. Bake in the preheated oven for 50 minutes or until cake tester inserted comes out clean with a few crumbs are okay, as long as it's not wet. You can start checking for doneness at 30 minutes. Every oven can be different
  10. Cool in the pan for 15 minutes and then remove from the pan to a cooling rack and let it cools down completely before slicing
  11. Serving:
  12. The bread tastes better the next day if you can wait
  13. How to store:
  14. Once the bread has cooled down completely, wrap with a plastic wrap and put in air-tight container or zipper bag and it can be stored at room temperature for 3-4 days if it's not humid where you are. If it is humid, you need to keep it in the fridge. Keep in mind that the longer you keep in the fridge, the drier it gets
  15. I recommend freezing the leftover. Banana bread freezes well. Simply wrap it well with plastic wrap and put in a freezer bag, push all the air out and seal. It can be kept frozen for one month. Simply thaw at room temperature before serving
Notes: Mayonnaise banana bread, Print Friendly Version There are a lot of banana bread recipes out there claiming to be THE best banana bread.
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