Banana bread is one of the most loved desserts for its simplicity and goodness, but there is a little-known trick that can transform it into something even more special. The secret ingredient? The mayonnaise.
Why add mayonnaise
South Your Mouth culinary expert Mandy Rivers discovered after numerous experiments that mayonnaise is the key to ultra-fluffy, moist banana bread. Although it may seem strange, the eggs and oil in mayonnaise react with the baking soda in the dough, creating a richer, smoother texture.
The advantages of mayonnaise in the dough
The addition of mayonnaise does not alter the flavor of the dessert in the slightest, but significantly increases the moisture content. This allows the loaf to stay fresh and soft for longer, maintaining that perfect consistency even a few days after preparation.
The necessary ingredients
Preparation step by step
Preheat the oven to 180°C and prepare a plumcake mold by greasing it well. In a bowl, combine mayonnaise, butter, vanilla extract, sugar and eggs, mixing until smooth.
How to treat bananas
Take a separate bowl and mash the bananas with a fork until all the lumps are removed. Then add the mashed bananas to the previously prepared mixture, mixing gently with a whisk.
The final assembly
In another bowl, sift together the flour, baking soda and salt. Gradually add this mixture to the dough, incorporating it with delicate movements. It is important not to overwork the dough to maintain the right consistency.
The perfect cooking
Transfer the dough into the prepared mold and bake for 55-65 minutes. The banana bread is ready when the surface takes on a nice golden colour. To check for doneness, insert a toothpick into the centre: if it comes out clean, the cake is ready.
The trick to maintaining humidity
After removing the banana bread from the oven, let it cool completely inside the mold. This step is essential because it allows the cake to retain all its moisture. The softness will remain unchanged for several days, as if it were freshly baked.
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