![]() ![]() Grease the baking pan with olive oil, ghee, coconut oil, or other oil. I use a mixer to ensure the batter is well blended. Cook them for approximately 15-20 minutes or until the bananas are black in color and shiny. Add the wet ingredients together, blend well, and then mix them into the dry ingredients. Heat your oven to 300☏ and place the unpeeled bananas on a baking sheet. Using a whisk or fork, blend all the dry ingredients together. Y'ALL!!! I don't know what it is about mayonnaise (maybe because the oil is emulsified with the eggs?) but whatever the reason, this is THE moistest, most delicious banana bread I've EVER made and I will make it this way until they put me in the grave! If you want to check it out, here's my recipe for Secret Ingredient SUPER MOIST Banana Bread (p.s. Preheat your oven to 350F (175 C, or gas mark 4). ![]() UPDATE!! I am so seriously in love with this recipe, I decided to try mayo in my banana bread and, y'all. ![]() I wouldn’t recommend using Miracle Whip in this recipe due to the vinegar/twangy taste.Another brand of mayo can be used but don’t use fat free.If you'd like to try this but don't like sweet cornbread, use my recipe for Jiffy Cornbread Mix below but omit the sugar (double to use with this recipe).Scroll below to see my recipe for homemade Jiffy Cornbread Mix (double to use with this recipe).Small bowl: In a small bowl, beat eggs using a fork. Preheat your oven to 350☏ (175° C, or gas mark 4). Large bowl: In a large bowl, using a KitchenAid Stand Mixer with paddle attachment cream butter and sugar together until light and fluffy. When she tells people how to cook it, she finishes with, "then cook the sh!t out of it." In a medium bowl, whisk together the flour, baking soda, and salt. Spray two 9×5 loaf pan with nonstick spray. Don't get scared when it starts getting darker than you're used to Jiffy cornbread looking - you just about can't overcook this. ![]()
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