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!

Banana bread on a cutting board with pats of butter

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!

    • 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!

Mashed banana, mayonnaise and egg in a bowl and a second photo of the mixture added to a flour mixture

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.

  1. Combine dry ingredients in a bowl (per recipe below).
  2. Combine bananas (of course), mayonnaise and egg in a second bowl.
  3. Mix the two together just until moist (image below, your batter should be lumpy).
  4. 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.
Lumpy banana bread batter in a glass bowl

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.

A sliced loaf of banana bread made from an easy banana bread recipe

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
Two slices of banana bread with melting butter on top
4.98 from 1856 votes↑ Click stars to rate now!
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Easy Banana Bread Recipe

This banana bread is one of the easiest recipes I’ve ever tried and turns out perfectly every time! Feel free to substitute your favorite nuts (like walnuts) or even add in chocolate chips.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 servings

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 provided is an estimate and will vary based on cooking methods and brands of ingredients used.
To Ripen Bananas  Quickly bake at 300°F for 15-20 minutes. Cool before using.
Avoid adding extra bananas, this can make the bread too dense.
As with all quick breads, do not overmix. Stir just until incorporated.
Check your bread at least 10 minutes before the bake time is up.
Line the loaf pan with parchment paper leaving about 3 inches of paper folded over the top of the pan for easy removal.
To Make Muffins divide over 12 muffin wells and bake 14-18 minutes or just until a toothpick comes out clean. Do not overbake.
4.98 from 1856 votes

Nutrition Information

Calories: 231 | Carbohydrates: 31g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 253mg | Potassium: 146mg | Fiber: 1g | Sugar: 16g | Vitamin A: 45IU | Vitamin C: 2.6mg | Calcium: 9mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast, Snack
Cuisine American

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top image - banana bread with a pat of butter. Bottom image - sliced banana bread.

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. Hi, Holly
    I just wanted to let you know I made your banana nut bread recipe with the mayo and I was blown away!!! I would have never thought that mayonnaise would make a difference!! I must say this was the BEST banana bread I ever made!! Thank you for this recipe!! 5 stars

  2. I’ve been using this recipe for over a year now. Absolutely love it. I’ve tried out dressing and mayo- both taste great. This time I even added 1/4 teaspoon cinnamon & a dash of vanilla extract and adds a nice touch but not needed!5 stars

  3. this is absolutely the BEST banana bread recipe I have ever tried!! I have added all kind of goodies for a different flavor and each and every one has been nothing short of DIVINE!5 stars

  4. Easily the BEST banana bread I’ve ever made! Now I’ve heard in the past the riper the banana, the more moist the bread and boy oh BOY they aren’t lying! I followed this recipe to a T. My bananas were SO brown, I almost didn’t use them! I’m talking one whole side was BROWN and very big spots throughout. I will never not use those ripe or bananas again. This was so moist and delicious. You could taste just a hint of cinnamon along with the other flavors. Just perfect!! 5 stars

  5. My family loves banana bread and this was gone before it really cooled fully. There was an end piece by next morning. Perfect flavor and texture! A bit tangy like I used buttermilk- yes the mayo is an amazing ingredient here! Love love this recipe. It is now the go to for banana bread. We have bananas waiting for another batch!5 stars

  6. This recipe is absolutely wonderful! Made according to recipe. I would like to know if the recipe can be doubled with no problems…?5 stars

    1. I’m so glad you love this recipe Roberta! This recipe should be fine if you double it and bake in 2 pans.

    2. Yes! It’s easily doubled. I’ve even baked them in muffins (single batch and doubled) and turned out great. For muffins I cooked them about 30 minutes

    3. Yes, at the beginning of the Recipe to the right you will see x1 x2 x3, so you can double and triple very easily.