This classic banana bread recipe is moist, fool proof, and just like grandma used to make. It’s the perfect way to use up overripe bananas!
We love serving this homemade classic banana bread recipe filled with walnuts or pecans, or as is.
Why We Love It
Hear us out, okay? Mayonnaise seems like a weird addition, but it is basically oil and eggs.
It’s often used in cakes, cookies, and other baking. Oil and eggs are common ingredients, and once whipped, they add a lightness to the baked good.
The Miracle Whip is my grandma’s secret ingredient to offset the sweetness of the recipe, and it’s been a staple for us since I was learning to read. You won’t notice it, I promise.
How To Make Banana Bread
To make this banana bread recipe:
- Preheat the oven to 350°F. Grease and flour an 8″ bread pan. Set it aside.
- Toast the walnuts in a pan over medium heat for 3-4 minutes until toasted. Keep an eye on them, they can burn quickly.
- In a stand mixer or with an electric mixer, mash the bananas until smooth. Add the vanilla, Miracle Whip, and egg. Beat until smooth.
- Sift the baking soda, flour, sugar, salt, and walnuts together. Add into the wet ingredients, and stir until fully incorporated.
- Pour the banana bread batter into prepared baking dish. Bake for 60-65 minutes or until a toothpick inserted into the center of the loaf comes out clean.
- Remove from the oven, and allow to stand for 5 minutes before placing on a wire rack to cool completely.
Tips For Perfect Banana Bread
- Make sure those bananas are ripe. The riper and softer they are, the better.
- If you’ve frozen over ripe bananas, defrost them in the fridge for a day before you mash them. This prevents lumps in the batter.
- Toasting the walnuts before adding them in will add a delicious nuttiness to the recipe, and make them less chewy.
- Toss the walnuts into the flour mixture. Just like in strawberry bread, the flour will help them stick to the batter, preventing sinking while it bakes.
- Grease the pan with butter using a ziplock over your hand for easy cleanup. Then, add a couple tablespoons of flour and shake to coat, before dumping the excess out.
- If the top of the bread begins to brown too quickly, cover it with foil while it finishes baking.
- Cracking on top of the bread is completely normal while it bakes. It’s the sign of a good crust!
- Don’t try to remove the banana bread from the loaf pan until it has had a chance to sit for about 5 minutes.
- Wait for the bread to cool almost completely before slicing. It’s a true test of strength, but will prevent breaking the loaf.
- For chocolate chip banana bread, toss ½ cup of chocolate chips into the batter.
Storing Banana Bread
Banana bread can be stored on the counter for up to 4 days, covered with plastic wrap.
Don’t place banana bread in the fridge, it can dry it out.
To freeze banana bread, place it in a freezer bag or wrap tightly with aluminum foil.
Banana bread can be frozen for up to 4 months. Defrost it on the counter before enjoying!
More Delicious Baked Goods
- Italian Pizza Dough Recipe
- Cinnamon Roll Cake
- Strawberry Bread with Glaze
- Bisquick Peach Cobbler
- Cinnamon Roll Cake
Classic Banana Bread
- 3 medium ripe bananas
- ½ cup Miracle Whip dressing
- 1 egg
- 1 teaspoon vanilla
- 1 ½ cups all purpose flour
- 1 cup sugar
- ½ cup walnuts chopped
- 1 teaspoon salt
- 1 teaspoon baking soda
- Preheat oven to 350°F. Grease an 8" bread pan with butter and flour. Set aside.
- In a pan over medium heat, toast walnuts for 3-5 minutes. Remove from heat.
- In a stand mixer or with an electric mixer, mash bananas until smooth. Add Miracle Whip, egg, and vanilla. Mix until smooth.
- In a separate mixing bowl, combine flour, sugar, salt, baking soda, and toasted walnuts. Add to wet ingredients and stir with a spatula to combine, without overmixing.
- Pour batter into prepared bread pan. Bake for 60-65 minutes or until a toothpick inserted in the center comes out clean.
- Allow banana bread to cool for 5 minutes before removing from pan. Place on a wire rack to cool completely before slicing.
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