9/26/21

Secret Ingredient SUPER MOIST Banana Bread

The BEST banana bread recipe made incredibly moist by adding a secret ingredient! It may seem odd but once you’ve made it this way, you’ll never make it without it again!

I have tried dozens of banana bread recipes through the years looking for THE BEST one. To me, that means, tons of flavor, tender texture and above all else, it must be super moist.

I mean, so moist that you don’t have to slather it with butter and you don’t have to pop it in the microwave before it’s worth eating.

I will always enjoy warm banana bread and love butter on just about anything but truly great banana bread shouldn’t require either to be delicious.

Secret Ingredient SUPER MOIST Banana Bread! The BEST banana bread recipe made incredibly moist by adding a secret ingredient! It may seem odd but once you’ve made it this way, you’ll never make it without it again!

I’ve tried almost every recipe out there that calls itself “The Best!” or has “moist” in the name and some have come close but none have hit the mark I was after.

So I got to thinking… remember how my cornbread world got rocked earlier in the year when my buddy, Amanda used mayo in my recipe instead of sour cream??

Whoa, don’t freak out! Just stay with me… stay with me… I know it seems unorthodox, if not downright wrong, but y’all, I am telling you, this is it. This is the secret to SUPER MOIST banana bread. That stays moist.

Secret Ingredient SUPER MOIST Banana Bread! The BEST banana bread recipe made incredibly moist by adding a secret ingredient! It may seem odd but once you’ve made it this way, you’ll never make it without it again!

As I’m typing this, I’m eating a slice that’s 4 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. Not one crumb has fallen off.

I can’t tell you why mayonnaise is the miracle cure (seriously, it’s just eggs, oil and a nip of vinegar... maybe because the fat is emulsified??). All I can tell you is that THIS is the best banana bread I’ve ever eaten in my entire life and I will never make it any other way.

And that’s exactly how I feel about my new favorite cornbread recipe. It’s my old favorite cornbread recipe made with mayonnaise instead of sour cream. I will never make another cornbread recipe. EVER.

Secret Ingredient SUPER MOIST Banana Bread! The BEST banana bread recipe made incredibly moist by adding a secret ingredient! It may seem odd but once you’ve made it this way, you’ll never make it without it again!

I’ll be honest, until Amanda screwed around and put mayo in my cornbread recipe, I’d never wanted to try any baked goods made with mayonnaise. I’ve heard of chocolate mayonnaise cake my whole life but the idea of it conjures up thoughts of eggy pound cake or scrambled egg sandwiches or… I don’t know… some really fat lady stirring egg salad with curlers in her hair (I know, I’m weird… she also has a cigarette hanging out her mouth but I wasn’t going to mention that).

Just trust me.

TRUST ME.

You will love this recipe. The flavor is incredible (not even a hint of mayo taste) and like I said, it is so moist and it stays moist.

Secret Ingredient SUPER MOIST Banana Bread! The BEST banana bread recipe made incredibly moist by adding a secret ingredient! It may seem odd but once you’ve made it this way, you’ll never make it without it again!

A FEW THINGS TO NOTE BEFORE YOU GET STARTED:

  • I only use Duke’s Mayonnaise but I’m sure any quality, traditional mayo will work (Hellmann’s, Kraft, Blue Plate, etc). Just don’t use Miracle Whip or anything sweet and tangy like it.
  • It’s an optional step but I highly recommend sifting your flour, baking soda and salt together. I’ve made banana bread one too many times that had little white nuggets in it from clumps of flour and/or baking soda. If you’re going to add nuts, don’t worry about it because any little white spots will just look like a chunk of pecan or walnut.
  • Speaking of, you can absolutely add chopped nuts to this! Add 1/2 cup or so when you mix in the flour. Husbands HATES nuts in anything sweet (yes, it is sad) so I don’t put them in mine, but I love pecans in banana bread.
Secret Ingredient SUPER MOIST Banana Bread! The BEST banana bread recipe made incredibly moist by adding a secret ingredient! It may seem odd but once you’ve made it this way, you’ll never make it without it again!
  • I know warm banana bread, fresh from the oven, is the stuff of dreams but IF you can, try to resist getting into this until it’s completely cool – and let it cool in the pan. It will be EVEN MORE moist if you can 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 daaaaays.
  • Use 3 large or 4 small bananas. Just don’t use too many. Too much banana will yield dense bread and you’ll have a hard time getting it to cook through. I actually measured to see how much 3 large overripe bananas would yield and it was right at 1 1/2 cups. If you’re unsure, just mash them up and measure.
  • Don’t use a whisk to stir in the flour and only stir it long enough to combine it into the wet ingredients. Stirring develops the gluten in the flour which will create air pockets in quick breads like this and make it tough.
  • It’s also important to pour the batter into the pan as soon as it’s ready then bake it immediately. Overworking the batter will develop gluten and so will leaving it wet for too long before baking.
Secret Ingredient SUPER MOIST Banana Bread! The BEST banana bread recipe made incredibly moist by adding a secret ingredient! It may seem odd but once you’ve made it this way, you’ll never make it without it again!

I love this recipe so much I used it to make pumpkin bread and apple bread! Check out my recipes for Perfect Pumpkin Bread and Apple Pie Bread too!

Secret Ingredient SUPER MOIST Banana Bread

Secret Ingredient SUPER MOIST Banana Bread
Author: Mandy Rivers | South Your Mouth
Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M
The BEST banana bread recipe made incredibly moist by adding a secret ingredient! It may seem odd but once you’ve made it this way, you’ll never make it without it again!

Ingredients

  • 1/3 cup butter, at room temp
  • 1 cup sugar
  • 1/2 cup mayonnaise
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 3 large overripe bananas (1 1/2 cups mashed)
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt*

Instructions

  1. Preheat oven to 350 degrees. Grease a 9-inch loaf pan; set aside.
  2. Whisk butter and sugar together for 30 seconds.
  3. Whisk in mayo, vanilla and eggs until well combined.
  4. Add bananas to a separate bowl then mash using the back of a fork (small lumps are OK but we’re looking for a pretty wet mash).
  5. Whisk mashed bananas into batter.
  6. OPTIONAL STEP: Sift flour, salt and baking soda together. Sometimes I get little white nuggets of flour and/or baking soda in the bread if I don’t sift it but it’s completely optional.
  7. Stir in flour, salt and baking soda until just combined.
  8. Pour batter into prepared pan then bake at 350 degrees for 55-65 minutes or until toothpick inserted in the middle comes out clean.
  9. Cool banana bread completely in the pan before turning out.

Notes:

  • I actually use about 3/4 teaspoon salt (a very scant teaspoon) and think it's PERFECT but wasn't sure if it would suit everyone's fancy so I reduced it to 1/2 teaspoon in the recipe.
  • Any quality, traditional mayo will work (Duke’s, Hellmann’s, Kraft, Blue Plate, etc). Don’t use Miracle Whip or anything sweet and tangy like it.
  • You can add chopped pecans or walnuts to this if you’d like! Add 1/2 cup or so when you mix in the flour. 
  • Letting the banana bread cool in the pan helps it stay moist so try to be patient and let it cool before slicing into it.
  • Don’t use a whisk to stir in the flour and only stir it long enough to combine it into the wet ingredients. Stirring develops the gluten in the flour which will create air pockets in quick breads like this and make it tough.
  • Pour the batter into the pan as soon as it’s ready then bake it immediately. The longer the batter sits wet, the more gluten develops which will also make the bread tough.
banana bread, best, moist, mayo, mayonnaise, how much, how many, bananas, how to, super moist, secret ingredient, duke's, recipe
bread, dessert
american
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7 comments:

  1. Thanks for the recipe Mandy. I love banana bread. Gotta try yours.

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  2. I would guess that you can use fine almond flour. What is your thought?

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  3. I made this recipe..I really loved it! Truly moist. I love the secret ingredient I will be making it again and I might even use zucchini instead.
    Great job.

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  4. My teenage son is obsessed with my banana bread (actually, all my breads, as I make many kinds). I was saying to him just yesterday that the batch I made only once (then lost the recipe) that he still talks about as the "best ever" actually contained mayo instead of sour cream. The look on my 13 year old’s mayo-hating face!!🤣 I saw your recipe pop up on Pinterest stating "secret ingredient," and I thought, maybe it's that long list recipe or a similar one. I'm glad it was, and now it's saved. Thanks for this!

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  5. If I wanted to bake these as muffins, instead of bread/loaf form, how long should I bake them? Muffins are easier for my kids to take take to school.

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Hi there! While I’m not able to respond to every comment, I try hard to answer any questions that haven’t been addressed in the post, recipe or in other comments.

I can tell you now 1) I have no idea if you can substitute Minute Rice or brown rice in my recipes because I’ve never used them and 2) If I know how to convert a recipe to a Crock Pot version, I will make a note about it (otherwise, I don’t know).

And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y’all! - Mandy