This easy Banana Bread recipe is a no-fail favorite that always comes out perfectly moist.
With a handful of ingredients that you likely have on hand and only a few minutes of prep, you’re going to start buying extra bananas just for this recipe!
Why We Love This Easy Banana Bread
- Quick: This banana bread is so quick to prepare you’ll probably have it ready to go before your oven even finishes preheating!
- Easy Ingredients: The ingredients are items I always have on hand so that I can make this at a moment’s notice.
- Extra Moist: The banana bread in this recipe is deliciously moist with a tender crumb, just as it should be.
- Versatility: Banana bread can be customized with various add-ins like chocolate chips, nuts, or spices!
Ingredients Needed
Bananas – Use overripe bananas with many black spots; they’ll be soft and full of sugars. You can peel them and freeze them to bake with at a later date, too.
Eggs & Oil – Eggs and oil add moisture to quick breads like zucchini bread and, of course, this recipe.
Mayonnaise – I also replace some of the oil with mayonnaise (which is made of… eggs and oil)! While this may seem like a weird ingredient, as you can see from the reviews, it is the perfect addition! No butter is needed; the mayo adds extra moisture.
Add-Ins – You can add pecans, walnuts, or stir-in chocolate chips to this banana bread recipe to change the flavor.
How To Ripen Bananas Quickly
Uh oh! You have beautiful yellow bananas, perfect for a smoothie or banana pudding, but not so much for baking!
- To ripen in 1-2 days: place them in a brown paper bag (with other ripe fruit if you have any) and seal.
- To ripen immediately, bake at 300°F for 15-20 minutes. Cool before using in this recipe.
How to Make Banana Bread
Banana Bread with Mayonnaise? I know it may sound a little strange, is makes a moist banana bread recipe.
- Combine dry ingredients in a mixing bowl (per recipe below).
- Combine bananas (of course), mayonnaise, and egg in a second bowl.
- Mix the two together just until moist (image below, the batter should be lumpy).
- Pour into a greased pan and bake.
Tips for a Moist Banana Bread
- The batter has a thick texture; do not add extra liquid or extra bananas. Extra bananas can make the bread too dense.
- As with all quick breads, do not overmix. Stir with a spoon (not a mixer) just until incorporated.
- Do not overcook. Ovens can vary; check your bread at least 10 minutes before the cooking time is up.
- Seal well once cooled (a freezer bag works well too).
- For easy removal, line the loaf pan with parchment paper leaving about 3 inches of paper folded over the top of the pan.
How to Store Banana Bread
Banana bread should last about 3 days, in an airtight container on the counter.
To FREEZE: You can either freeze the loaf as a whole or slice it and freeze the slices. To thaw a slice, just pop it in the microwave for a few seconds or even just add it to the lunch box while it’s still frozen, it’ll thaw in plenty of time for lunch!
Use Up Those Ripe Bananas!
Did your family love this Banana Bread recipe? Leave us a comment and a rating below!
Easy Banana Bread Recipe
Equipment
- 8 x 4-inch Loaf Pan greased
Ingredients
- 3 medium bananas about 1 cup mashed
- ½ cup mayonnaise or dressing
- 1 egg room temperature
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- ½ cup chopped pecans
Instructions
- Preheat the oven to 350°F.
- Mash the bananas with a fork. In a medium bowl, mix together mashed bananas, mayo, and egg. In a separate large bowl combine flour, sugar, baking soda, salt, and pecans
- Add the flour mixture to wet mixture and stir just until combined. Note: The mixture will be very thick, do not over mix.
- Pour into a greased loaf pan. Bake for 60-70 minutes or until a toothpick comes out clean.
- Remove from the pan and place on a wire rack to cool completely before slicing.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Bread, Breakfast, Snack
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Easy to make and deliciously moist! I do use your site often as my “go to” for baking items and this banana bread did not disappoint!
1st time making banana bread. Soooo easy and even more delicious!!!
Love love love I made mini loaves and gave for Christmas.
Now I’m making more for me
Ive never made banana bread before. But I made your recipe the other day. It was so moist and delicious, that I made another one the next day. And now I am making 10 loaves of it to give as Christmas gifts to family & friends. It is also very easy to put together. Thank you so much. This is the only recipe I’ll ever need for banana bread. Jennifer. 12/23/2024.
Easy and delicious! This is my go to for banana bread!
I added a teaspoon of cinnamon and substituted the sugar with Truvia cane sugar blend. And made muffins instead of bread. I was amazed at how moist the muffins were!!! Thank you!!!
Absolutely amazing! Been using this recipe for years now. Always turns out great! Will always be my go to recipe for Banana Bread. Thank you so much!
great
This recipe is amazing! I fix it all the time. I add dark chocolate chunks and chopped walnuts to the batter. After baking and cooling, I frost with either a chocolate glaze or cream cheese glaze, and then add a few walnuts to the top. Everyone says that this isn’t bread, it’s dessert!
Thanks so much!
This banana bread is amazing! Don’t think twice about making this recipe because of the mayo as you can’t taste it and it is what makes this recipe so moist. I baked mine for 50 minutes and it came out perfectly baked. I did check it from 40 minutes on. All ovens are different. This is my go-to banana bread recipe from now on. Thank you for sharing this recipe with us! Keep them coming!
So easy, and delicious!
I had the pan in the oven 55 minutes and it came out burned. Needs to specify pan size
I’m sorry it didn’t work for you Susan. An 8×4-inch pan is listed in the equipment section of the recipe. Per the recipe notes, I recommend: Check your bread at least 10 minutes before the bake time is up.
Hope that helps for next time!
This is the best recipe. I bake this at my local food bank with volunteers and I always tell them that no matter what order you put in the ingredients it will turn out perfect every time. Sometimes I add a splash of vanilla to the batter but it’s good either way. It’s so moist and it’s delightful with or without the chopped pecans. You cannot go wrong with this recipe. Thanks so much!
best banana bread recipe ever. I never would have thought to use mayonase. sorry bad spelling. love your recipes
Really is a moist banana bread! Many recipes claim to be moist, but aren’t.
instead of mayonnaise can you just use oil? If so how much?
I would suggest this banana bread without mayonnaise.
Moist and quick
can i make this with kewpie mayo? Or is there a recommended mayo brand to use?
Any mayonnaise should work.
I have only used Duke’s Mayo. This is hands down, the best banana bread I have made.