Ingredients
3 medium bananas (about 1 cup mashed)
½ cup mayonnaise or dressing
1 egg (room temperature)
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
¾ cup granulated sugar
½ cup chopped pecans (optional)
Instructions
- Preheat the oven to 350°F. Grease an 8×4-inch loaf pan and set it aside.
- Mash the bananas with a fork. In a medium bowl, combine the mashed bananas, mayonnaise, and egg.
- In a separate large bowl, mix the flour, sugar, baking soda, salt, and pecans (if using).
- Add the wet ingredients to the dry ingredients and stir just until combined. Be careful not to overmix—this will result in dense bread.
- Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the banana bread from the pan and place it on a wire rack to cool completely before slicing.
Notes
- For banana bread muffins, divide the batter among 12 muffin wells and bake for 14-18 minutes.
- You can add chocolate chips, raisins, or dried cranberries for variety.
- To make it gluten-free, swap the all-purpose flour for a gluten-free flour blend.
- Store banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Freeze banana bread for up to 3 months by wrapping it in plastic wrap and foil, then placing it in a freezer-safe bag.
- Reheat banana bread in the microwave for 15-20 seconds or in a toaster oven.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 16g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
