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
  • Pecans, coconut, dried fruits
Two slices of banana bread with melting butter on top
4.98 from 2139 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 2139 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. Wonderful recipe. This is the best banana bread I’ve ever had. Moist inside with a soft crust. Perfection. I read the review that said they were greasy. Either they were using very low quality mayonnaise or they were trolling you. I used Best Foods mayo and it was wonderful. They were moist but did not taste like mayonnaise. I did a triple batch which made 10 mini loaves. They took 36 minutes to bake mini loaves if that helps anyone with their calculations. So good. I usually slather banana bread with butter to combat the dryness but there was no need to this time. Thanks again for the recipe!5 stars

  2. This is the only recipe that my family loves. This is always devoured on the day it’s made. Super moist & great texture. Super easy to make. I whip this up while oven is preheating. I really like using parchment paper in my loaf pan for super easy clean up. I’m baking this right now – the smell is divine!4 stars

  3. I have been looking for a perfect banana bread recipe for YEARS. They’re always “good” but never PERFECT… and we all know that every time we buy bananas there are extras that need to be baked. I have to say, this is THE best banana bread we’ve ever made, and will be our go to recipe every time we need to use up those bananas! It was PERFECTION. Thank you!

  4. Hi Holly,you are always my go to person for tried and true recipies,I’ve tried many of yours,and there great.I have a question.I have my own cornbread recipies handed down from my great grandma,fool
    Proof,I always make it.Now my question is can I add creamed corn to my recipie?5 stars

  5. This is the easiest and best banana bread. We add pecans and chocolate chips. We have now made a loaf of this bread 3 times in a week because it’s so delicious!5 stars

  6. Tried this recipe for the first time and the center kept coming out raw. Not sure why…this never happened with my other recipe.2 stars

  7. The best banana bread I’ve ever made….or ever had for that matter.
    Easy to make, it’s super moist and delicious5 stars

  8. I used unsweetened applesauce in place of the mayo to make it healthier. It was delicious and moist. I liked the fact that this is a super easy recipe.5 stars

  9. These were super easy and ended up very moist! I just can’t get over the fact they taste like mayonnaise! Wondering why no ones else is having this issue, haha!!4 stars

  10. Excellent recipe. I’ve made this about 10 times. Always comes out perfect, it never sticks to the pan. For me blueberries and 3/4 cup of pecans are a must. I have substituted zuchinni and carrot for the bananas and it was just ok, still moist but not sweet enough. My favorite way now is 2 bananas instead of 3 and a cup of grated zucchini/carrot mixture.
    This recipe is so much easier than making it the traditional way. I find myself buying extra bananas just so I have them on hand.5 stars

  11. At first I did think it was a little strange mayo was an ingredient but this is the best banana nut bread I’ve made. Thank you! This is the only one I’ll be using going forward5 stars

  12. All purpose flour? Bread flour? I looked over twice and didn’t see what kind. I’m assuming since there’s baking soda added it’s all purpose? I can’t wait to make these my son loves banana bread and it’s one of the few desserts he can eat with all his food allergies!

  13. I found this recipe and tried it. I have now made it 3 times in the last week and I am giving it to people as gifts. It turns out perfectly every time! Thank you! Wish I could post a pic. God bless!5 stars

    1. I am so glad you love this recipe Beth! If you are on Instagram, you can post a photo there and tag us at @spendpennies so we can see your photo!

  14. Insanely easy and delicious! I added a dash of vanilla. This will be my go-to banana bread recipe! I love not having to use butter or oil!5 stars