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!
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!
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- 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!
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.
- Combine dry ingredients in a bowl (per recipe below).
- Combine bananas (of course), mayonnaise and egg in a second bowl.
- Mix the two together just until moist (image below, your batter should be lumpy).
- 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.
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.
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
Easy Banana Bread Recipe
Equipment
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
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast, Snack
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Just made Banana Bread and it was so easy and delicious
The best banana bread recipe by far! I have made dozens of banana recipes over the years and this is the absolute best!
Excellent recipe! Super moist!
When you say to bake bananas to ripen do you bake with skin on?
Yes! Bake at 300°F for 15-20 minutes with the skin on. Enjoy!
Yes, always leave the skin on the bananas when ripening in the oven.
I LOVE this recipe! One of the easiest and yummiest! Thank you!
I’ve used this recipe for a few years now and it really is delicious! I only change one ingredient and that’s the mayonnaise, instead I use greek yogurt (The Greek Gods: Honey & Vanilla) and it comes out perfect every time! Thanks for sharing such a great recipe!
The absolute best banana bread I have ever made!! I used the mayo, and it was super moist. I am going to try this with apple bread. Thank you for this delicious recipe.
the banana bread came out really good! I didn’t add the pecans because of allgerns in the family. I ended up using a 1/2 cup sugar because I didn’t want it to be overly sweet but just right. And when it was nearly done I greated fresh nutmeg and cinnamon on top mixed in with unlated butter. it was so good.
How much almond flour do I need to substitute flour?
I haven’t tried almond flour so I can’t say for sure, but almond flour is a very moist flour so not a great direct substitute. If trying to make these gluten-free I make this bread recipe with a gluten-free all-purpose flour all the time and it turns out delicious!
This was a very good recipe. I added a tsp. of cinnamon. It wasn’t as moist as I’d expected, I think 3/4 of mayo, or an additional 1/4 of vegetable oil might help this. Overall, very pleased with this recipe.
Did the banana bread today, it was excellent. Great recipe! Thanks
AIDA
Ty for such a delicious recipe!!
All I added was a sprinkle of cinnamon because I love it. Delicious banana bread!
Can I sub coconut oil for the mayo? Same amount or less?
I haven’t tried it so I can’t say for sure. If you try it, I would love to hear how it turns out Briana!
It came out great! I used a little less than the half cup, just eye balled it. 50 minutes was perfect cook time. Very moist! This is my go-to banana bread recipe!!
@Briana: Thank you for reporting back that the coconut oil swap worked for the mayo. I used the coconut oil as a sub for mayo, added some cinnamon then cooked it all in my instapot. It turned out perfect!
If anyone wants to use the instapot – Add a cup of water to instapot, put batter in a pan, cover it with foil, put it on top of a trivet. High pressure for 50 minutes, let it naturally release 10 minutes.
Followed the recipe exactly but I did add a teaspoon of baking powder to make sure it wouldn’t go flat. Next time I might reduce the sugar a little bit. I used two 8×4” pans and filled them halfway and baked for 45 minutes and it is moist. I did use light hellmans mayo and it turned out great!
Hands DOWN the BEST banana bread recipe I’ve EVER made!! Moist and flavorful!!
I also topped it off with raw unprocessed sugar…added a touch of vanilla extract….chefs kiss!! I’ll never use another recipe!!
I’m looking for an easy recipe for banana bread
You’ve come to the right spot Nichole! This banana bread is easy, moist, and delicious!
Made this banana bread and it was delicious. Very easy to make.
It was ok. It definitely wasn’t as moist as the recipe let’s on. Will definitely be trying a different recipe next time.
When do you add the sugar… with the wet or dry ingredients?
Never mind. Apparently, I can’t read.