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
- Pecans, 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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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!
I think I’ve made all your recipes!
Thank you queen
Sooo delish!
I just made, it’s really good and easy to make
Thanks for sharing the recipe
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!
Loved this recipe. I user brown sugar ( didn’t have white) and it is fantastic. 5⭐
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!
This made my day Rachael! I am so glad you found this recipe!
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?
I am so glad you are enjoying the recipes Ann! I bet that cornbread recipe is wonderful!
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!
Tried this recipe for the first time and the center kept coming out raw. Not sure why…this never happened with my other recipe.
Love this recipe! So easy and moist!!!
The best banana bread I’ve ever made….or ever had for that matter.
Easy to make, it’s super moist and delicious
tastes awful. waaaaay to greasy. please avoid this recipe
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.
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!!
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.
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 forward
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!
This recipe uses all purpose flour. Enjoy Connie!
So easy and delicious. I used walnuts and added dark chocolate pieces.
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!
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!
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!