With only 4 ingredients quickly bake an easy, from-scratch, one-bowl, moist, tender and light banana bread. Never look for another Banana Bread recipe again!
Why This Recipe Works?
I have a thing for quick breads. On this blog my Peanut Butter Bread recipe was a hit among the readers and so was the Apple Praline Bread.
When we talk about quick breads Banana Loaf comes to mind right away. So, today I am sharing my super easy and very quick one-bowl Banana Bread recipe. I am sure you will all love it.
Why should you make this bread? The answer is pretty simple – this bread requires only four ingredients, five minutes to put it together and 50 minutes to bake.
Role of Mayonnaise in Baking
Have you ever imagined using mayonnaise in a cake or a bread? Sometime ago I shared another very easy Chocolate Mayonnaise Cake recipe. As the name suggests mayonnaise was one of the important ingredients of the bake.
Why this talk about mayonnaise? Because it is the main ingredient of this bread as well. See, we are not using eggs or oil in this bread, both of which help with the structure of the bake, give it volume and also act as a leavening agent. I am replacing oil and eggs with mayonnaise in this bread.
Mayonnaise is made with oil and eggs, it adds to the moisture and helps with the structure of the bake. It is an old trick that has been used for decades to get a tender and super moist crumb.
The use of mayonnaise surfaced earlier in the 20th century when the United States was going through the Great Depression Era and the bakers were trying to cut onto the ingredients. Mayonnaise came up as the perfect solution. It was also used during the World War II due to the food was a scarcity and when daily and sugar were rationed. Interested to know the history of use of Mayonnaise in cakes? Read this article on Epicurious.
Oil is the main ingredient in mayonnaise which helps to keep the cake moist and tender. The eggs will help with emulsification and thickening of the bread. The vinegar in the mayonnaise will act as a kicker to enhance the flavor further and to cut the sweetness of the cake.
Who doesn't like bananas? I always come home loaded with bananas after a grocery trip and love filling up my dining table dish with them. While they keep fresh for a day or two, they don't take long to develop brown spots. So, what do we do then? Instead of throwing the overripe bananas, use them in baking. I bake loaves, cookies, pancakes, smoothies or milkshakes. The possibilities are endless.
The bananas go brown because of the ethylene gas (a plant hormone) and polyphenol oxidase (PPO), an enzyme that is responsible for oxidation.
The overripe bananas are perfect to eat, have more flavor and aroma, and interestingly more nutritious as well. They have high antioxidant levels and higher Vitamin C levels. In short, until and unless you see a mold developed on a banana, feel free to consume it. It is safe to eat overripe bananas.
The brown bananas can keep for 2 – 3 days at room temperature or up to 10 days in the fridge. You can certainly freeze them for up to 2 months. This is what I do very often, I freeze the overripe bananas. For this recipe, I used the frozen overripe bananas.
Use self-rising flour and do not substitute it with all-purpose flour. If you do not have it on hand, do not worry about it as it is very simple to make it yourself with two simple ingredients, all-purpose flour and baking powder. For one cup of all-purpose flour use 1.5 teaspoon of baking powder. Whisk it together and voila. You now have the self-rising flour.
While this recipe asks for only 4 ingredients but there are a lot of ways and variations that you can try with this bread that will enhance the taste further.
Walnuts: If you like nuts, add ½ cup of chopped walnuts in the batter.
Pecans: Add ½ cup of roasted pecans to the batter.
Chocolate Chips: If you are a chocolate lover, feel free to add ½ cup of chocolate chips/morsels into the batter and enjoy the Chocolate Chip Banana Bread.
So, let’s talk about the four ingredients that you need to prepare this bread. You will need:
Overripe Bananas - Always use overripe bananas. The starch in bananas convert to sugar during the ripening process that make them sweet and flavorful.
Castor Sugar - Use the regular castor sugar to sweeten the cake.
Mayonnaise - I use the regular store-bought mayonnaise. Use full-fat mayonnaise for this bread.
Self-Raising Flour - It is important to use self-raising flour for this bread to give it volume and height. (Check above how to make your own self-raising flour).
Step 1: Preheat the oven to 350 F. Grease a 9 x 5 pan and set aside.
Step 2: Take a medium sized bowl and sift the self-rising flour, whisk and set aside.
Step 3: Take another medium-sized bowl and mash the bananas.
Step 4: Add mayonnaise to bananas and whisk.
Step 5: Add sugar to the bananas and mix until combined.
Step 6: Add the flour and whisk it until combined.
Step 7: Pour the batter in the pan and bake for 50 minutes until a toothpick inserted in the center of the bread comes out clean.
Step 8: Let the bread sit in the pan for 5 minute before shifting it to a wire rack to cool completely.
Overripe Bananas: Make sure to use overripe bananas for this recipe which will add moisture and give a tender crumb.
Self-rising Flour: Use self-rising flour for this bread. Do not substitute it with all-purpose flour. Use the method explained above to make self-rising flour yourself in case you do not have self-rising flour in your pantry.
Frequently Asked Questions
No, you will never guess if there was a slight hint of mayonnaise in the bread and that’s the beauty of using this ingredient.
Yes you can. Feel free to use the wholewheat flour, all-purpose flour or spelt flour. In case you are using a different flour, just make sure to add 3 teaspoons of baking powder.
How to Store
On the Counter: The bread will do well in an air-tight container for up to 2 days.
In the Fridge: The bread will keep fresh for up to 3 -4 days in the frige.
In the Freezer: Wrap each bread piece in plastic wrap and further add a layer of foil. Stash it in a Zip-loc bag and freeze for up to 2 months.
More Quick Bread Recipes
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Super Quick & Easy 4-Ingredients Banana Bread
- 1 Bowl
- 1 Whisk
- 1 cup mashed bananas (300 grams) (3 medium sized bananas)
- 1 cup mayonnaise (230 grams)
- ¾ cup castor sugar (170 grams)
- 2 cup self-rising flour (240 grams)
- Preheat oven to 350 F. Grease a 9 x 5 pan and set aside.
- Take a medium sized bowl and sift the self-rising flour, whisk and set aside.
- Take another medium sized bowl and mash the bananas.
- Add sugar to the bananas and mix until combined.
- Add the flour and mix until just combined.
- Pour the batter in the pan and bake for 50 minutes until a toothpick inserted in the center of the bread comes out clean.
- Let the bread sit in the pan for 5 minute before shifting it to a wire rack to cool completely.