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!

baked Easy Banana Bread

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.
Two slices of banana bread with melting butter on top

How to Make Banana Bread

Banana Bread with Mayonnaise? I know it may sound a little strange, is makes a moist banana bread recipe.

  1. Combine dry ingredients in a mixing 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, the batter should be lumpy).
  4. 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.
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, 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!

Two slices of banana bread with melting butter on top
4.98 from 2461 votes↑ Click stars to rate now!
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Easy Banana Bread Recipe

This banana bread is one of the easiest recipes and turns out perfectly moist every time!
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 servings


  • 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 sugar
  • ½ cup pecans chopped


  • 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.



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. You should have about 1 cup of mashed bananas, if it’s a little bit over or under it’s okay in this recipe.
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 for 14-18 minutes or just until a toothpick comes out clean. Do not overbake.
4.98 from 2461 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 Bread, Breakfast, Snack
Cuisine American
slices of Easy Banana Bread with melted butter and a title
Easy Banana Bread with a bite taken out of a slice with a title
Easy Banana Bread with butter and a title
Easy Banana Bread sliced and plated with a title


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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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Recipe Rating


  1. This is my ABSOLUTE FAVORITE recipe EVER!!! I have experimented with all kinds of yummy versions, but always keeping the same basic recipe… you cant go wrong! One note I want to share is that in my experience, if you substitute splenda for sugar, the loaf will come out very dense and flat… maybe I am doing something wrong… but have never had this experience when using real sugar…
    Thank you so much for sharing this recipe… I have passed it along many many many times!! :)5 stars

  2. Terrible recipe, for making anything bigger than mini muffins. The mayonaise will turn the middle uncooked batter to molten lava while the outside is officially crunchy.1 star

  3. I’ve made this twice now and loved it. I added some vanilla and cinnamon then sprinkled cinnamon sugar over the top. I made mini loaves and a regular loaf, both perfect.5 stars

  4. 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!4 stars

    1. 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!

  5. 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!5 stars

  6. 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 again5 stars

  7. Easy and delicious recipe. However, I added vanilla, cinnamon and swapped the white sugar for brown. Turned out great!5 stars

  8. 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.5 stars

  9. 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.5 stars

  10. 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!5 stars

  11. 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 again3 stars

    1. 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!

  12. 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.5 stars

  13. Bananna bread~ no nuts. Very good. Simple to make, had all the ingredients. Cooked unripe bananas as instructed…perfect5 stars

  14. 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!!5 stars

    1. We love the “secret” ingredient of mayonnaise. So happy you enjoyed this recipe, Teresa!

  15. 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 535 stars