Banana Bread with Buttercream Frosting

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This banana bread uses an interesting ingredient to make it super moist. Not one you would expect, but with a little explanation it makes sense. Mayonnaise. Yes it sounds weird, but mayonnaise is made up of oil and eggs, two ingredients that make this banana bread super moist.

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Make sure to use super ripe bananas because they are sweeter and have a better texture. Some grocery stores sell their over-ripe bananas at a great deal so look out of them- I got a massive bag of bananas for 99 cents.

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Ingredients:

For the Banana Bread:

6 Medium Bananas
1 cup mayonnaise
2 egg
3 cups flour
2 tsp baking soda
1 tsp salt
1 1/2 cup sugar
1 cup chocolate chips

For the Icing:

1 cup butter, softened
3 cups icing sugar
1 tsp vanilla extract
1-2 tbsp milk (depending how thick you want the icing)

Directions:

Preheat oven to 350˚F. Line and spray a 9×13 pan.

Mash bananas in a large bowl (or mixmaster). Add mayo and egg and mix well.

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Add flour, baking soda, salt and sugar. Mix until combined.

Add chocolate chips and mix briefly.

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Pour batter into prepared 9×13 pan.

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Bake for 40-55 minutes until a toothpick comes out clean.

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Allow to cool. Remove from pan.

While cooling prepare icing. Cream butter on medium speed for 3-4 minutes.

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Add icing sugar 1 cup at a time, alternating with milk. Add vanilla extract and a pinch of salt.

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Ice the banana bread and cut into individual slices. I piped the icing on for the pattern here. These can be wrapped individually in Saran Wrap. Store in an airtight container.

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