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Warning: My banana bread disaster turned into a game changer with mayo
So I was out of eggs last Tuesday and about to scrap my banana bread batch. I remembered some old baking forum saying mayo works as an egg sub since it's basically oil and eggs. Threw in 3 tablespoons for 2 eggs and that loaf came out SO moist, my neighbor thought I used some fancy bakery trick. Anyone else got a weird pantry swap that actually worked for baking?
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rayc891mo ago
Used to think the same thing about mayo tasting too strong in baking, @skyler_fox72, but this swap actually surprised me. Tried it in chocolate cake once and the mayo just disappears into the fat content without any weird flavor left behind. Just super moist results with zero mayo taste once it's baked through.
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