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.


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 1869 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


  • 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


  • 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.



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 1869 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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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