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 1804 votes↑ Click stars to rate now!
Or to leave a comment, click here!

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 1804 votes↑ Click stars to rate now!
Or to leave a comment, click here!

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. It was easy to use this recipe. I never heard of the mayo but the bread is in the oven and I can’t wait to sample it. Thanks5 stars

  2. I have ripe bananas that need used up. Plan on making this either today or tomorrow. I don’t have any nuts though, will it turn out as good without them? All your recipes sound and look wonderful, without too many ingreds.

    Thank you,

    Mary Ann

  3. Super sweet. I made this bread twice in the last few days. I used avocado mayonnaise. I also added baking powder it made the bread rise nice. I did put some cinnamon sugar into the mixture .extra egg.added vanilla.I used chopped pecans. Very good thanks for sharing your recipe 5 stars

  4. This looks amazing and I’m definitely going to try tonight! Just curious what your thoughts are on adding pineapple?

    1. I think it’d be great! I’d suggest crushed pineapple and be sure to squeeze out the liquid. Let us know how it goes!

  5. Followed the recipe exactly. Best.Banana.Bread.Ever!!! Will definitely make it again! Thank you for the well written, clear instructions.5 stars

    1. Hey,great recipe made this with chocolate chips, delicious and moist the mayo to my surprise worked extremely well

    1. Made a double batch. Had 5 bananas instead of 6 so added 1 single serve cup of applesauce. Also cut back on sugar by 1/4 cup. Used walnuts instead of pecans. So moist and delicious. Lifted right out of the pans. Cooked 60 minutes. I think the mayo is the secret. Will definitely use this recipe again. Thank you.5 stars

  6. Not a big fan of banana bread, but tried this because I was tired of throwing out ripe bananas and the use of mayonnaise was intriguing.
    It was great. Very moist. Didn’t have to freeze or seal up tight as we ate it all.
    Getting ready to make it again.
    .5 stars

      1. I couldn’t decide to use Miracle Whip or Hellmanns, and seeing I was going to double the recipe I used a half a cup of both. I must say..this was hands down the BEST banana bread I have ever made! I have always used my Mothers recipe but always disappointed in how dry it was. I baked this one 10-15 min. less as you suggested, big difference. Thank you for all the tips… I will be making the often!

      2. You are so very welcome Robin! I’m so happy to hear that you found this banana bread recipe!

    1. Loved this recipe! I think Mayo is the trick. Curious- I was looking at your pumpkin bread recipe and wondered if it would work as well to use Mayo in that as well?5 stars

      1. I haven’t tried it with mayonnaise but I have used it on other quick breads and it worked well. Let us know how it goes!

    1. I have, and while I don’t find it necessary it still tastes delicious. Let us know what you think Irene!

  7. Plan on making tomorrow because this looks great. Any idea if I can add chocolate chips as well as nuts?

      1. Rich moist delicious best recipe ever! Used walnuts bc they are cheaper it was so good! Easy too I cooked for 60 minutes in a gas oven thanks for a wonderful recipe!5 stars

  8. I have been making for past few years it is superb. And I look forward to your posts they are always practical and great!!!5 stars

  9. I’ve been trying for years to make a good banana bread and have never had any success until I tried this recipe. Hands down it is the best recipe for banana bread that I have ever tried.5 stars

  10. Followed the instructions and super easy!
    I never make food. Great tips. I used the parchment and it was super helpful.5 stars

  11. This is hands down the BEST banana bread! It has taken the place of the recipe I used for years! I use Miracle Whip Light with excellent results.5 stars

  12. I don’t think I have ever left a comment on a recipe but this was SO GOOD!!! I used monkfruit sweetner instead of sugar to lower the calorie/sugar content, and I didn’t have any nuts on hand so I left them out. I baked it for 60 minutes and it was so dense and sweet and delicious. Will definitely make it again with nuts or without!5 stars