Easy Banana Bread Recipe – Spend With Pennies

This easy banana bread recipe uses simple pantry ingredients, takes less than 10 minutes of prep time, and comes out perfectly sweet and moist every time.

Easy Banana Bread Ingredients

This easy to make banana loaf uses just 7 simple pantry ingredients.

• Bananas: For the sweetest loaf, use very ripe bananas. You’ll need about 1 cup of mashed bananas.
• Mayonnaise: Mayo is made of eggs and oil, making it an easy swap in baked goods, and you can’t taste the mayo, I promise! You can use any variety of mayonnaise (I use Hellmann’s).
• Add-Ins: You can replace the pecans with walnuts or chocolate chips. Add cinnamon or nutmeg for a warming twist.

How to Make Easy Banana Bread

1. Mash the bananas and mix them with the egg and mayonnaise.
2. Combine dry ingredients in a second mixing bowl.
3. Mix the two just until moist, then pour into a greased pan and bake (full recipe below).

Storing, Freezing, and Leftovers

• Let the loaf cool all the way before storing it in an airtight container. It can stay on the counter for about 4 days, or you can refrigerate it to help it last longer.
• Freeze whole or in slices for up to 3 months; wrap tightly to prevent freezer burn.
• Warm a slice in the toaster or microwave until it is slightly heated for a warm, fresh-baked treat!

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Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

• Preheat the oven to 350°F. Grease an 8×4-inch loaf pan and set aside.

• Mash the bananas with a fork. In a medium bowl, combine mashed bananas, mayonnaise, and egg. In a separate large bowl, combine flour, sugar, baking soda, salt, and pecans if using.

• Combine the wet and dry ingredients and stir just until combined. Note: The mixture will be very thick, but do not overmix.

• Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick comes out clean.

• Remove from the pan, and place on a wire rack to cool completely before slicing.

• To Ripen Bananas Quickly, warm them at 300°F for 15-20 minutes. Cool before using.
• Avoid adding extra bananas; this can make the bread too dense. You should have about 1 cup of mashed bananas; if it’s a little bit over or under, it’s okay in this recipe.
• As with all quick breads, do not overmix. Stir just until incorporated. Batter should be lumpy.
• Check your bread at least 10 minutes before the baking time is up.
• Line the loaf pan with parchment paper, leaving about 3 inches of paper folded over the top of the pan for easy removal.
• To Make Muffins, divide the batter evenly among 12 muffin wells and bake for 14-18 minutes, or until a toothpick inserted comes out clean. Do not overbake.

Calories: 231 | Carbohydrates: 32g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 18mg | Sodium: 253mg | Potassium: 148mg | Fiber: 2g | Sugar: 16g | Vitamin A: 47IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Bread, Breakfast, Snack

Cuisine American

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