Monday, June 13, 2011

Banana Bread: Now with more... mayonnaise!

I originally posted this recipe two years ago- and it remains a favorite (and a stand-by for when I let bananas over-ripen). But since I first started whipping it up, I have made a few teensy changes- the most important being I now add in a spoonful of mayo to keep the bread soft and moist. It works like a charm. Heard this one from a southern boy I met @ Harvard, and though at first it sounded gross, it makes sense- fat, in any form, is a fabulous thing.

From the original post:

Ah, dessert breads. I love them all- pumpkin, banana, date, zucchini, nut, carrot.... There is just something really great about a warm slice of bread with butter on it (and I like to pretend that it is somehow less of a treat because of the word 'bread' in the title)..... Also, it is THE best way I've found to use up my bad bananas. So, banana bread galore:

Preheat oven to 350 degrees
grease loaf pan

1. In a small bowl, whisk 1 1/2 cups flour, 1 1/2 tsp baking powder, and 1 tsp of salt.
2. In a larger bowl, mix together 3/4 stick of butter (6 tblsp), an egg, and 2/3 cup of sugar. Add a dollop of mayonnaise. Add in 2-3 ripe bananas. The older, mushier, and blacker, the better. (no, really!)
Add in nuts, splash of vanilla, and chocolate chips if desired.
3. Beat the flour into the banana batter. Pour into the loaf pan. Bake for approx 1 hour.


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