Recipe Inspiration

Easy Banana & Mayo Bread


  • 2 large, slightly over-ripe bananas
  • ½ cup (125 ml) Tangy Mayonnaise
  • 1 extra-large egg
  • 2 tsp (10 ml) vanilla essence
  • 1½ cups (375 ml) white all-purpose flour
  • ½ cup (125 ml) caster sugar
  • ½ tsp (2.5 ml) baking powder
  • 1 tsp (5 ml) bicarbonate of soda
  • pinch of salt
  • 1 tsp (5 ml) cinnamon
  • ½ cup (125 ml) soft brown sugar, such as treacle sugar
  • For the lemon glaze:
  • ½ cup (125 ml) caster sugar
  • a little freshly squeezed lemon juice


Preparation method:

  1. Heat the oven to 180 °C. Grease a small loaf tin (12 cm x 24 cm is ideal).
  2. Peel the bananas and mash them to a fairly smooth paste.
  3. Place the banana mash in a large mixing bowl and whisk in the Tangy Mayonnaise, the egg and vanilla essence.
  4. Now sift the flour, caster sugar, baking powder, bicarbonate of soda, salt and cinnamon into the mixing bowl. Add the soft brown sugar.
  5. Using electric beaters or a wire whisk, beat for 1-2 minutes to form a smooth, very thick batter. Pour the mixture into the pan and bake at 180 °C for 45 minutes. Now turn down the oven temperature to 170 °C and bake for a further 30 minutes, or until a skewer comes out clean. If the top of the loaf looks as if it is browning too fast, cover lightly with a sheet of domed tin foil. Allow to cool for 20 minutes, then remove from the tin.
  6. To make the glaze, mix together the caster sugar and lemon juice and immediately drizzle the mixture over the loaf.

Serving Suggestion:

  • Do not make the glaze in advance, or it will lose its ‘crunch’ as the sugar dissolves in the lemon juice. The glaze should be mixed immediately before you pour it over the banana loaf.

Products used:

Tangy Mayonnaise

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