The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Seriously, this may be the last banana bread recipe you’ll ever need. This is my go-to, and I’ve made it more times than I can count. It’s soft, incredibly moist, full of banana flavor, and made with simple ingredients you probably already have in the kitchen. It’s the kind of recipe you make once, save forever, and pull out every time those bananas on the counter start looking a little questionable.
Drizella’s Banana Bread
Course: Breakfast, Dessert, BreadCuisine: AmericanDifficulty: EasyServings
10
slicesPrep time
10
minutesCooking time
1
hourTotal time
1
hour10
minutesAn easy, incredibly moist banana bread packed with banana flavor and made with simple pantry ingredients. Delicious warm, at room temperature, or toasted with a little butter.
Ingredients
4 medium ripe bananas, mashed
1/2 cup mayonnaise
1 large egg
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped pecans or walnuts, optional
Directions
- Preheat oven to 350°F. Grease an 8×4-inch loaf pan or line with parchment paper.
- Mash the bananas in a large bowl. Add the mayonnaise and egg and stir until well combined.
- In a separate bowl, whisk together the flour, sugar, baking soda, and salt.
- Add the dry ingredients to the banana mixture and stir just until combined. Do not overmix.
- Fold in the chopped pecans or walnuts, if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool in the pan for about 10 minutes, then remove the loaf and transfer to a wire rack to finish cooling.
Notes
- Bananas: For the best flavor and texture, use very ripe bananas with plenty of brown spots. The riper they are, the sweeter and more flavorful your banana bread will be.
Nuts: Chopped pecans or walnuts are completely optional. Leave them out for a classic, nut-free loaf.
Blueberry Banana Bread: Gently fold 1 cup of fresh blueberries into the batter just before pouring it into the loaf pan. Tossing the blueberries with a small spoonful of the measured flour can help keep them from sinking.
Don’t overmix: Stir the batter only until the dry ingredients are incorporated. Overmixing can make banana bread heavier and tougher.
Checking for doneness: Start checking the loaf around 55 minutes. Insert a toothpick into the center. A few moist crumbs are fine, but there shouldn’t be wet batter. If the top is browning before the center is finished, loosely cover it with foil for the remaining baking time.
Storage: Keep cooled banana bread tightly wrapped or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate or freeze individual slices.
