Rating: 4.8 stars
888 Ratings
  • 5 star values: 764
  • 4 star values: 93
  • 3 star values: 14
  • 2 star values: 10
  • 1 star values: 7

This is a really rich, dessert bread. Great for quick breakfast or warm with butter as a dessert. The walnuts may be omitted if desired.

Recipe Summary

prep:
15 mins
cook:
1 hr 15 mins
total:
1 hr 30 mins
Servings:
20
Yield:
2 - 9x5 inch loaf
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.

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  • In a large bowl, cream together the shortening and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in the mayonnaise and bananas. Stir together the flour, salt, baking powder and baking soda. Blend the flour mixture into the banana mixture; stir just enough to evenly combine. Fold in the chocolate chips and walnuts.

  • Bake at 350 degrees F (175 degrees C) until a toothpick inserted into the center of the loaf comes out clean, about 50 to 75 minutes. Cool loaf in the pan for 20 minutes before removing to a wire rack to cool completely.

Nutrition Facts

347 calories; protein 4g; carbohydrates 48.4g; fat 16.5g; cholesterol 19.1mg; sodium 217.6mg. Full Nutrition
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Reviews (665)

Most helpful positive review

Rating: 5 stars
01/25/2004
This recipe is really good - I don't normally use shortening, so I substituted butter and it came out great. Read More
(343)

Most helpful critical review

Rating: 3 stars
04/13/2010
This was good! Very rich. Make sure you grease and Flour the pan. Mine stuck to the bottom! lol Only because it didn't say in the recipe. Read More
(11)
888 Ratings
  • 5 star values: 764
  • 4 star values: 93
  • 3 star values: 14
  • 2 star values: 10
  • 1 star values: 7
Rating: 5 stars
01/25/2004
This recipe is really good - I don't normally use shortening, so I substituted butter and it came out great. Read More
(343)
Rating: 5 stars
01/23/2011
Unusual mix! Added a tsp of banana extract for an extra boost of flavor and coated the chocolate chips with flour to prevent them from sinking to the bottom of the pan. Have made it for numerous camping and 4 wheeling trips for a group of hungry men. All gave me the thumbs up!!! Read More
(322)
Rating: 5 stars
07/23/2007
I hate when my family goes out and buys storebought mixes for banana bread. It's disgusting. However, with this recipe, I think I have stopped them for good. I substitute butter for shortening, use half white sugar and half brown, halve the chocolate chips, nix the walnuts, and add one teaspoon of vanilla extract. I was skeptical at first, but the mayonnaise makes all of the difference! Next time I'll try cutting back on the fat and use apple sauce to replace some of the butter. Can it get any better? Read More
(233)
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Rating: 5 stars
10/13/2005
Amazing banana bread! I have been making banana bread for 12 years and have never had a bread turn out as moist as this one. I work for an extremely established restaurant and brought it in for staff meal, people were blown away. I did use butter instead of shortening though...I don't trust shortening. Read More
(146)
Rating: 5 stars
07/28/2007
Thank you Betty for sharing this recipe. My husband asks for it repeatedly. Although it is great as is I have found that it is a very forgiving recipe. You can substitute butter for shortening, you don't have to have enough bananas and you can vary the amount of walnuts and chocolate chips to suit your taste. I bake it in a bundt pan because I think it presents well that way. You can dust the pan with cinamon sugar or cocoa if you wish to keep the bread from sticking. Read More
(136)
Rating: 5 stars
11/08/2006
Oh my gosh! YUM YUM YUM!! This reminds me so much of the banana bread my grandma used to make. So moist! I followed a few other reviewers and used butter instead of shortening. I also made this recipe in mini loaf pans and wrapped each one individually. My kids loved grabbing a mini loaf for a treat. Also, with making them as a mini loaves, I didn't have to slice it - which help me avoid the problem of some reviewers: that it was so moist it was hard to slice. With a mini loaf, you just eat it like a muffin! :) No slicing required! Just do what my kids did, stuff the whole thing in your mouth! :) Read More
(59)
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Rating: 5 stars
04/21/2007
All I have to say is WOW. I halved the recipe because I only had three bananas. Two of them were really on their last leg and I was hesitant to use them but maybe thats why these have such an amazing banana flavor! Upon suggestion of others, I used butter instead of shortening. I also dusted my chocolate chips with a tiny dash of flour and the trick worked cuz they didn't sink! Otherwise I made exactly as shown. I made exactly 12 muffins and filled the muffin tins almost to the top. They did not overflow. I baked 350 F for 20 minutes. Good thing I checked on them. They looked really done on the top but the toothpick came up dry. They were nice and crunchy on the top but so delicious and moist in the middle. This is definitely one of my favorites. I will make this again and again. Read More
(42)
Rating: 5 stars
10/06/2003
This is a delicious moist banana bread. I omitted the walnuts and added extra chocolate chips! Wonderful! KAMY Read More
(32)
Rating: 5 stars
02/12/2008
Great recipe. I made a couple healthy modifications: Instead of shortening, I used 1/2 c butter and 1/2 c unsweetiened applesauce; used 1/2 white and 1/2 golden brown sugar; substituted lite mayo; used white whole wheat flour; added 2 tsp. vanilla and 1 tsp. cinnamon. Took it to work and it was gone within an hour! Very moist and still tastes decadent. Read More
(31)
Rating: 3 stars
04/13/2010
This was good! Very rich. Make sure you grease and Flour the pan. Mine stuck to the bottom! lol Only because it didn't say in the recipe. Read More
(11)