Banana Bread with Mayo (Super Moist & Easy)
This Banana Bread with Mayo is soft, moist, and made with simple pantry ingredients, using mayonnaise in place of oil for a tender, bakery-style loaf.
Servings: 8
Calories: 303kcal
Ingredients
- 1 large egg room temperature
- ½ cup mayonnaise
- 3 medium overripe bananas mashed, about 1 ½ cups
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat oven to 350°F. Grease a standard 9×5-inch loaf pan (or 3 mini loaf pans).
- In a large bowl, mix the egg, mayonnaise, vanilla, cinnamon, flour, sugar, baking soda, and salt until just combined.
- Fold in the mashed bananas. Do not over-mix; a few small lumps are fine.
- Pour batter into the prepared pan, filling about ¾ full.
- Bake 60-70 minutes for a standard loaf (about 45 minutes for mini loaves), until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use overripe bananas with brown spots for best flavor and sweetness.
- Regular mayonnaise works best. Avoid Miracle Whip, as it can change the flavor.
- Do not over-mix the batter, or the bread may turn dense.
- Bread can be wrapped tightly and frozen for up to 3 months.
Nutrition
Serving: 1slice | Calories: 303kcal | Carbohydrates: 47g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 29mg | Sodium: 381mg | Potassium: 197mg | Fiber: 2g | Sugar: 24g | Vitamin A: 72IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 1mg
