This banana bread recipe introduces a tangy twist by incorporating a unique ingredient, resulting in a moist and flavorful loaf.
Preheat your oven to 350°F (175°C).
Ensure your oven is fully preheated before placing the batter inside for even baking.
In a large mixing bowl, mash the ripe bananas until smooth.
Use a fork or potato masher for quick and easy mashing.
Add the creamy mayonnaise and granulated sugar to the mashed bananas and mix well.
Mix until the sugar is fully dissolved for a smoother batter.
In a separate bowl, whisk together the all-purpose flour and baking soda.
Sifting the flour can help prevent lumps in the batter.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Avoid overmixing to keep the bread tender.
Pour the batter into a greased loaf pan, spreading it evenly.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
Check the bread at the 55-minute mark to avoid overbaking.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the bottom from becoming soggy.
Slice and serve the banana bread. Enjoy!
Serve with a spread of butter or cream cheese for added flavor.
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