{"id":1339,"date":"2025-04-04T20:39:52","date_gmt":"2025-04-04T12:39:52","guid":{"rendered":"https:\/\/artoz.xyz\/index.php\/2025\/04\/04\/my-secret-to-incredible-banana-bread-its-already-in-your-pantry\/"},"modified":"2025-04-04T20:39:52","modified_gmt":"2025-04-04T12:39:52","slug":"my-secret-to-incredible-banana-bread-its-already-in-your-pantry","status":"publish","type":"post","link":"https:\/\/artoz.xyz\/index.php\/2025\/04\/04\/my-secret-to-incredible-banana-bread-its-already-in-your-pantry\/","title":{"rendered":"My Secret to Incredible Banana Bread (It’s Already In Your Pantry)"},"content":{"rendered":"

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When I need a quick treat to bring to a friend who\u2019s not feeling well, to the parents of a new baby, or for a teacher who\u2019s gone the extra mile, there\u2019s one recipe I turn to time and time again\u2014Elise Bauer\u2019s Banana Bread, a Simply Recipes original with a five-star rating from over 2,100 reviews.\n<\/p>\n

Recently, I discovered that this classic recipe is even more versatile than I thought when I realized I was out of eggs and, in a pinch, substituted mayonnaise instead. The recipe turned out just as delicious (if not better) than the original.\n<\/p>\n

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Why Mayo Works in Banana Bread <\/span> <\/h2>\n

Mayonnaise is a smart substitute for eggs if you don\u2019t have them on hand (and with egg prices at an all-time high, that\u2019s a very real scenario) because mayonnaise is basically a combination of eggs and oil. The eggs provide a bit of leavening, while the oil keeps quick breads and cakes exceptionally moist, giving them the perfect texture.\n<\/p>\n

This isn\u2019t the first time I\u2019ve added mayonnaise to a baked good and gotten incredible results. The condiment is my not-so-secret ingredient in a delightfully moist chocolate cake that I served at my summertime pop-up, Bebow, which was part of Duke\u2019s Mayonnaise\u2019s Hot Tomato Summer, an event that celebrates the holy matrimony of mayonnaise and tomatoes. The event pushes chefs to take that pairing to the next level, and the results are pretty epic.\n<\/p>\n

Being from the land of Duke\u2019s makes me a bit partial, but I will say that I think the kind of mayonnaise matters. I prefer Duke\u2019s because it has that je ne sais quoi<\/em> (they call it \u2018twang\u2019) that makes a recipe really pop. You won\u2019t taste the mayonnaise in the recipe, per se, but you should still choose a brand you like. I would avoid Miracle Whip because it contains other ingredients that may affect the overall taste of your banana bread.\n<\/p>\n

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Simply Recipes \/ Stephanie Ganz<\/p>\n

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How to Substitute Mayonnaise for Eggs <\/span> <\/h2>\n
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  • Though it may differ slightly depending on the recipe, as a general rule, you can use 3 tablespoons of mayonnaise for every egg your recipe requires.<\/li>\n
  • Mayo is a good substitute for eggs in recipes that are going for a rich, supple texture, like cake, brownies, and quick breads like banana bread or zucchini bread.<\/li>\n
  • Mix the mayonnaise into the wet ingredients, incorporating well before combining with the dry ingredients.<\/li>\n
  • You can still make the recipe your own. I always add chocolate chips, but you can also throw in some walnuts, add a crumb topping, or drizzle in a little maple syrup. The versatility is one of the best parts of this extremely reliable recipe.<\/li>\n<\/ul>\n<\/div>\n