Banana bread will be ‘moist’ and have ‘tons of flavour’ if you add 1 unusual ingredient (Image: Getty)
Banana bread is a delightful, easy when you fancy something sweet and uncomplicated but throw in one more ingredient, and it’s transformed.
Self-taught Mandy Rivers, who runs the blog , has baked numerous versions of banana bread over the years, and there’s one ingredient that stands out as a “miracle” in the mayonnaise.
She claimed that adding mayonnaise is the “secret” to creating an exceptionally rich and buttery loaf.
Mandy stated: “I know it seems unorthodox, if not downright wrong, but y’all I’m telling you, this is it. This is the secret to super moist banana bread that stays moist.”
Proving just how moist banana bread stays when mayo is added, Mandy said: “I’m eating a slice that’s four days old that’s been stored in a not airtight cake stand, and it tastes, smells and feels exactly like it did the day I baked it.”
:
Our community members are treated to special offers, promotions, and adverts from us and our partners. You can check out at any time. Read our Privacy Policy
Mayonnaise improves the taste and texture of banana bread (Image: Getty)
What makes mayonnaise so good? The eggs and oil in the condiment combine with any baking soda present in the , promising a lush banana bread that feels silky in the mouth.
Mandy assured: “Trust me. You will love this . The flavour is incredible (not even a hint of mayo taste) and as I said, it is so moist and it stays moist.”
Ingredients
A third cup of butter, at room temperature
One cup of sugar
Half a cup of mayonnaise
One teaspoon of vanilla extract
Two eggs
Three large overripe bananas
One and a half cups of plain flour
One teaspoon of baking soda
Half a teaspoon of salt
Method
Start by warming the oven to 180C and prep your loaf tin with butter and greaseproof paper.
Don’t miss… [RECIPE] [TIPS]
Banana bread will stay moist for days even if not stored properly when mayonnaise is added (Image: Getty)
Whisk together the mayonnaise, butter, vanilla essence, sugar, and eggs until they’re thoroughly blended.
Then, take your bananas and mush them in a second bowl, aiming for a smooth consistency. Finally, whisk the banana puree into your sweet batter mixture.
Next, you’ll need to carefully sift the flour, baking powder and salt together in a separate bowl. Once done, gently fold the flour mixture into the cake mix until they’re just combined taking care not to overdo it.
Transfer the batter to your prepped loaf tin and pop it into the oven for 55 to 65 minutes, with a golden-brown finish being the sign of readiness.
The best sign that your banana bread is perfectly baked is when a toothpick inserted into the centre comes out clean, and no sticky batter should remain.
After baking, patience is key, so let the banana bread cool down in the pan before serving.
Mandy shared a final tip: “It will be even more moist if you let it cool in the pan. Remember, this banana bread doesn’t have to be warm to be moist and delicious – it’s going to be fresh-from-the-oven soft and tender for days.”