Banana Bread Recipe With Mayo: A Surprisingly Delicious Twist

Banana bread is a classic recipe that has been enjoyed by many for years. It’s a perfect way to use up overripe bananas and satisfy your sweet tooth. But have you ever tried making banana bread with mayo? Yes, you read that right! Mayo is the secret ingredient that adds moisture and richness to this already delicious recipe. Don’t believe us? Give it a try and you’ll be pleasantly surprised!

Recipe 1: Classic Banana Bread with Mayo

Ingredients:

• 3 ripe bananas, mashed
• 1/2 cup mayonnaise
• 1/2 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
2. In a large bowl, mix together the mashed bananas, mayonnaise, sugar, eggs, and vanilla extract.
3. Add in the flour, baking soda, and salt. Mix until just combined.
4. Pour the batter into the prepared loaf pan.
5. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
6. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutritional Information:

Serving Size: 1 slice
Calories: 234
Total Fat: 9g
Saturated Fat: 1.5g
Cholesterol: 34mg
Sodium: 266mg
Total Carbohydrates: 36g
Fiber: 1.5g
Sugar: 19g
Protein: 3g

Cooking Time:

Preparation Time: 15 minutes
Baking Time: 50-60 minutes
Total Time: 1 hour 15 minutes

Equipment:

• 9×5 inch loaf pan
• Large mixing bowl
• Measuring cups and spoons
• Wire rack

Serving Suggestions:

This classic banana bread with mayo is perfect for breakfast, brunch, or as a sweet snack. Serve it with a dollop of whipped cream or a drizzle of caramel sauce for an extra indulgent treat.

Variations:

Feeling adventurous? Here are some variations you can try:

• Add 1/2 cup of chopped nuts such as walnuts or pecans to the batter.
• Replace the all-purpose flour with whole wheat flour for a healthier option.
• Add 1/2 cup of chocolate chips to the batter for a chocolatey twist.

Substitutions:

If you don’t have mayonnaise on hand, you can substitute it with sour cream, Greek yogurt, or mashed avocado. You can also replace granulated sugar with brown sugar, honey, or maple syrup.

Storage:

Store the banana bread in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 3 months.

Tips:

• Make sure to use ripe bananas for the best flavor.
• Don’t overmix the batter to avoid a tough and dry bread.
• Let the banana bread cool completely before slicing to prevent it from crumbling.

Frequently Asked Questions:

Q: Can I use Miracle Whip instead of mayonnaise?
A: Yes, you can use Miracle Whip instead of mayonnaise. However, keep in mind that Miracle Whip has a sweeter and tangier flavor than mayonnaise, which can affect the taste of the banana bread.

Q: Can I make this recipe vegan?
A: Yes, you can make this recipe vegan by replacing the eggs with flax eggs and using vegan mayonnaise.

Recipe 2: Chocolate Chip Banana Bread with Mayo

Ingredients:

• 3 ripe bananas, mashed
• 1/2 cup mayonnaise
• 1/2 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
2. In a large bowl, mix together the mashed bananas, mayonnaise, sugar, eggs, and vanilla extract.
3. Add in the flour, baking soda, and salt. Mix until just combined.
4. Fold in the chocolate chips.
5. Pour the batter into the prepared loaf pan.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutritional Information:

Serving Size: 1 slice
Calories: 274
Total Fat: 11g
Saturated Fat: 2g
Cholesterol: 34mg
Sodium: 281mg
Total Carbohydrates: 42g
Fiber: 1.5g
Sugar: 24g
Protein: 4g

Cooking Time:

Preparation Time: 15 minutes
Baking Time: 50-60 minutes
Total Time: 1 hour 15 minutes

Equipment:

• 9×5 inch loaf pan
• Large mixing bowl
• Measuring cups and spoons
• Wire rack

Serving Suggestions:

This chocolate chip banana bread with mayo is perfect for a sweet snack or dessert. Serve it with a glass of cold milk or a scoop of vanilla ice cream for an extra indulgent treat.

Variations:

Here are some variations you can try:

• Replace the chocolate chips with chopped nuts such as walnuts or pecans.
• Add 1/2 teaspoon of cinnamon to the batter for a warm and cozy flavor.
• Add 1/2 cup of shredded coconut to the batter for a tropical twist.

Substitutions:

You can replace the chocolate chips with raisins or dried cranberries if you prefer.

Storage:

Store the banana bread in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 3 months.

Tips:

• Use good quality chocolate chips for the best flavor.
• Don’t overmix the batter to avoid a tough and dry bread.
• Let the banana bread cool completely before slicing to prevent it from crumbling.

Frequently Asked Questions:

Q: Can I use Greek yogurt instead of mayonnaise?
A: Yes, you can use Greek yogurt instead of mayonnaise. However, keep in mind that Greek yogurt has a tangier flavor than mayonnaise, which can affect the taste of the banana bread.

Q: Can I make this recipe gluten-free?
A: Yes, you can make this recipe gluten-free by using a gluten-free flour blend instead of all-purpose flour.

Personal Thoughts

I was skeptical about making banana bread with mayo, but I’m so glad I tried it! The mayo added a creaminess to the bread that made it super moist and delicious. The classic recipe was great, but the chocolate chip variation took it to a whole new level of yumminess. I highly recommend giving these recipes a try!