This easy Banana Bread recipe is a no-fail favorite that comes out perfect every time!
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 Recipe
- Quick This is so quick to prepare, you’ll probably have it ready to go before your oven even finishes preheating!
- Easy Ingredients The ingredients needed are things I always have on hand so I can make this at a moments notice.
- No-Fail This recipe turns out perfectly every time.
- Extra Moist The banana bread in this recipe is deliciously moist with a tender crumb, just as it should be.
Ingredients
Bananas You want your bananas to be ripe with many black spots, this means they’re soft and full of sugars. You can peel them and freeze them to bake with at a later date too.
To Ripen Bananas Quickly: Uhoh, you have beautiful yellow bananas, perfect for a smoothie or banana pudding but not so much for baking!
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- To ripen in 1-2 days: place them in a 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.
Eggs & Oil Eggs and oil add moisture to quick breads like zucchini bread and of course this recipe too.
In this recipe, we 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!
How to Make Banana Bread
Banana Bread with Mayonnaise? I know it may sound a little bit strange, but mayo is made with oil and eggs which are basically staple ingredients in any quick bread.
Be sure not to overmix or it’ll be dense and chewy instead of soft and moist.
- Combine dry ingredients in a bowl (per recipe below).
- Combine bananas (of course), mayonnaise and egg in a second bowl.
- Mix the two together just until moist (image below, your batter should be lumpy).
- Pour into a greased pan and bake.
I make a Chocolate Mayonnaise Cake which is to die for. If you have never had a bread or cake made with mayonnaise before, you MUST try it.
Tips for Success
Bananas add flavor and moisture to this loaf as does the mayonnaise. A few more favorite tips:
- The batter is thick, do not add extra liquid.
- Avoid adding extra bananas, this can make the bread too dense.
- As with all quick breads, do not overmix. Stir just until incorporated.
- Do not overcook. Ovens can vary so check your bread at least 10 minutes before the time is up.
- Seal well once cooled (a freezer bag works well too).
You can add in pecan or walnuts or chocolate chips to this banana bread recipe.
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 tightly sealed on the counter.
To FREEZE: You can either freeze the loaf as a whole or slice it and freeze the slices. To defrost a slice just pop it in the microwave for a few seconds or even just add it to the lunch box frozen, it’ll defrost in plenty of time for lunch!
Options and Add-Ins
- Banana Nut Crunch Muffins – reader favorite
- Blueberries – Toss with a bit of flour before adding to the batter to keep evenly distributed
- Peacans, coconut, dried fruits
Easy Banana Bread Recipe
Equipment
Ingredients
- 3 medium bananas mashed
- ½ cup mayonnaise or dressing
- 1 egg
- 1 ½ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup sugar
- ½ cup chopped pecans
Instructions
- Preheat oven to 350*F.
- In a bowl mix together mashed bananas, mayo and egg. In a separate bowl combine flour, sugar, baking soda, salt and pecans
- Add 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 60-70 minutes or until a toothpick comes out clean.
- Remove from pan and allow to cool completely.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course 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.
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Amazing taste. The only ‘alerting’ I did of the recipe was add fresh blueberries. It cooked 60 mins and I tested it in the center 3 times and it came out clean so I took it out and let it cool. Decided I needed a piece of it so I turned the pan upside down into the palm of my hand and the bottom middle of the loaf broke open with batter that was not cooked. So I got out a 13×9 glass pan sprayed it and dumped it all out and roughly spread it out and baked about 8 mins and it’s yummy!
Sorry to hear that it didn’t fully cook through the first time, Kristen. But I am glad you were able to salvage it and enjoy it!
I added an extra banana because we had four and I had to sub 3tsp baking powder instead of the baking soda but HOLY S*** this banana bread is soooo moist and light and deliecious!
I used to have a great recipe for banana bread and I lost it but this is not even the next best thing this was better than that recipe. It was so good and so moist.I just finished a piece right now. I had a lot of bananas so I made two loaves and froze the other. Thank you for such a great recipe I’ll be using this one again and again
Easy and delicious recipe. However, I added vanilla, cinnamon and swapped the white sugar for brown. Turned out great!
I made this and it turned out beautifully moist and delicious. I’m pre diabetic so I used Splenda instead of regular sugar and the taste was the same as if I used regular sugar.
Such an amazing recipe and so quick and easy!
I was really skeptical about mayo in a recipe like this, but decided to try based on reviews! I only had olive oil based mayo at home and used that. I also didn’t have white sugar at home but had brown so I used that instead. It turned out wonderfully! I also added chocolate chips and came sugar on top to caramelize the top
I will definitely make this again.
Those substitutions sound delicious, Nat! Thanks for sharing.
This banana bread is moist and delicious! You can’t taste the mayonnaise at all. It’s perfect. I finally found my favorite banana bread recipe and will keep making it this way. I can’t wait to bring it to a gathering to share!
I love this banana bread too, Julie! So happy it’s a favorite in your house too.
Delicious, moist bread that stays fresh for a long time.
I made this recipe with gluten free flour and monk fruit sweetener. It is delicious!
Bread is moist. Would tent with aluminum foil the last 15-20 minutes of cooking, came out much darker then I like.
I find it to be quite bland in flavor, doesn’t really have much banana flavor.
Doubt I will use this recipe again
Hi Wendy, the riper the banana the more banana flavor it will have so for extra flavor be sure to use well-ripened bananas. Hope that helps!
I made this recipe as muffins, they are excellent! Wouldn’t change a thing.
I had 5 bananas, so doubled the recipe, and made 21 good size muffins.
Bananna bread~ no nuts. Very good. Simple to make, had all the ingredients. Cooked unripe bananas as instructed…perfect
I didn’t have any mayonnaise so I substituted it with butter. It was delicious.
I made this yesterday, and it is so good. At first when I saw mayonnaise as an ingredient I thought no I better keep looking for a different recipe. But after reading the reviews I knew I needed to give it a try. Did not disappoint at all so good!!
We love the “secret” ingredient of mayonnaise. So happy you enjoyed this recipe, Teresa!
Love this recipe delicious ans so easy and fast to make.. Been making the chocolate main eggs cake since my daughter was 8 and she’s now 53