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.
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.
For the Banana Bread:
6 Medium Bananas
1 cup mayonnaise
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)
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.
Add flour, baking soda, salt and sugar. Mix until combined.
Add chocolate chips and mix briefly.
Pour batter into prepared 9×13 pan.
Bake for 40-55 minutes until a toothpick comes out clean.
Allow to cool. Remove from pan.
While cooling prepare icing. Cream butter on medium speed for 3-4 minutes.
Add icing sugar 1 cup at a time, alternating with milk. Add vanilla extract and a pinch of salt.
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.