While the ingredients may seem odd, this banana bread recipe is a no-fail favorite that is perfectly moist every single time.
Holly’s Recipe Highlights For Banana Bread
- Flavor: This bread is moist and lightly sweetened with lots of flavor.
- Ingredient tip: This recipe has an odd ingredient which, as you can see from the reviews, works beautifully. Mayonnaise adds moisture, but don’t worry, you can’t taste it.
- Recommended pan: This recipe is baked in an 8×4-inch loaf pan. If your pan is larger (9×5-inch) you’ll need to adjust the cooking time as the loaf will be thinner.
- Bananas: You can peel and freeze bananas when they’re ripe for baking. Thaw them in the fridge or microwave and lightly drain any liquid.
Ingredient Tips for Banana Bread
- Bananas: Use bananas that are very ripe with many black spots because they’ve got more sugars. If your bananas don’t have black spots, follow the tips below to ripen them in the oven quickly.
- Mayonnaise: I replace some of the egg/oil with mayonnaise—which is made of… eggs and oil. You can’t taste the mayonnaise in this recipe and it makes for the best bread. You can use any variety of mayonnaise (I use Hellmann’s) or dressing such as Miracle Whip. No butter is needed in this recipe.
- Add-Ins: You can replace the pecans in this banana bread recipe with walnuts or chocolate chips.
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, but it makes a moist banana bread recipe.
- Mash the bananas and mix them with egg and mayonnaise.
- Combine dry ingredients in a second bowl (full recipe below).
- Mix the two just until moist, the batter should be lumpy.
- Pour into a greased pan and bake.
Holly’s Tips for Moist Banana Bread
- The batter should be thick and a bit lumpy; do not add extra liquid or extra bananas. Extra bananas can make the bread too dense.
- As with all quick breads, do not overmix. Use a spoon, not a mixer.
- Do not overcook. Ovens can vary; check your bread at least 10 minutes before the cooking time is up.
- 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 freeze the loaf as a whole or slice it and freeze the slices. To thaw a slice, pop it in the microwave for a few seconds or add it to the lunch box while it’s still frozen, it’ll thaw in plenty of time for lunch.
More Easy Banana Bread Recipes To Try
- Carrot Banana Bread
- Chocolate Chip Banana Bread
- Banana Bread Muffins
- Chocolate Chip Zucchini Banana Bread
- Pecan Coconut Banana Bread Recipe
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
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Forgot the egg! But it was perfect without so save an egg everyone!
This is a perfect recipe, very moist with a great texture. I did add some banana flavoring and topped with a sugar cinnamon topping for a little crunch. Was delicious!
I love this recipe! I was ready to give up on banana bread because it was always dry.
This bread is wonderfully moist and flavorful.
I’ll be making this on a regular basis
So easy and absolutely scrumptious!
Made mini banana bread loaves and they didn’t last a few hours. Great recipe and the only one I’ll use from now on!
Great recipe, easy, moist, tasty. Since it was a little too oily for me, next time I’ll try 1/4 cup yogurt and 1/4 Mayo instead of the 1/2 cup Mayo. I’ll update if it turns out
Loved this!!
I used Greek yoghurt instead of mayo and only used 1/2 cup sugar
Mine was done in 50 mins.
Excellent recipe. Very moist. Turns out every time. I’ve been baking this recipe for our local food bank. I usually make a batch of 30 bananas (gifted to me from the food bank) at a time. I round out the flavor with 1 Tbsp vanilla extract just because that’s a flavor I prefer. I can’t say enough good things about this recipe. I give this recipe out to everyone who asks. Thank you so much!
This is the best banana bread I’ve ever made. Easy recipe THANK YOU. I’m hoping I don’t eat the whole thing !!
Really excited about baking! This recipe sounds incredible with adding in mayonnaise, never pictured bananas and mayonnaise being a combination, but I live both, so I’ll here for it!
Wondering if I can add raisins?
Yes, raisins would be great in this!
This recipe is my go-to recipe, for when I have too many bananas! My family loves it. It never lasts more than a day over here. SWP Employee
I’m starting to mix and just realized I can’t find the amount of Cinnamon required. Is this an omission?
I don’t add cinnamon, you certainly can if you’d like.