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 2257 votes↑ Click stars to rate now!
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Easy Banana Bread Recipe

This banana bread is one of the easiest recipes and turns out perfectly moist every time!
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 pecans chopped


  • 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 for 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 2257 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 Bread, Breakfast, Snack
Cuisine American
top image - banana bread with a pat of butter. Bottom image - sliced banana bread.


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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 go to recipe for banana bread. I have made it so many times I can assemble the ingredients by heart. Always perfect. In my oven I use 250 Convection Bake and set for 90 minutes but start checking after 70. No burnt bottom and center done.5 stars

  2. This did not work. not sure if it was because I used thawed frozen bananas? it was like a raw dough and I cooked it for 60 minutes. It never raised, it was as flat as when it went into the pan. I had to throw it out. I was wondering how it would raise without baking powder??1 star

    1. So strange, Gigi! I make this recipe all the time with frozen bananas and it turns out great. I am sorry it didn’t work out for you.

  3. This was the BEST! I made it this morning & had to use 1/2 mayo and 1/2 dressing. I added a tsp of banana & a tsp of vanilla flavorings. I also added a streusel topping as I like the crunch.
    This will definitely be my go to .
    Thanks for sharing :))5 stars

  4. I typically don’t write reviews, but this was the most delicious, moist, and simple recipe. Definitely worth a try.5 stars

  5. OMG!!This is by far the moistest banana bread ever!! Did muffins for work. At first I did think the mayo was a bit weird but have seen chocolate cake made with it so gave it a try, so glad I did!!5 stars

  6. This recipe is great.!!!!! I make a chocolate cake with mayo, that my family asks for often, but it never occurred to me to make a banana bread with it. I don’t have pumpkin fans. But this banana bread is awesome. I was extra careful not to over mix after reading your notes. It came up soft, moist, and didn’t make it to the freezer, so I will have to make another soon when they are all gone to work so I can get at least a couple of slices in the freezer. I only had one problem, I didn’t use a really sharp knife and it wanted to mash instead of slice so I got out my old faithful VERY sharp knife and it went through it almost like butter. lol Thank you for a wonderful recipe. I’m going to print it out to put in my folder.5 stars

  7. I made these into muffins and they turned out super light, not your typical brown outside. Also my first time doing this recipe; not telling my boyfriend about the mayo trick until he eats them. They are fresh out of the oven and it took me like 20 mins to cook them, so 2 more mins. I did use liners too.

  8. This was my 1st time ever making a banana bread and thought hmm this recipe looks easy enough!

    WOW! It’s so good and not overly sweet!

    Yes. When I read ing and saw mayo I made the “wth face” but lo and behold it’s just so good!! (Did I mention I make my own mayo lol)

    I did leave the nuts out of the batter but sprinkled on top of half.

    Don’t hold back friends give it a try!5 stars

  9. This recipe is perfection! Moist, tasty, even when you accidentally overcook, it still is moist and palatable! I’ve made this at least a dozen times and I’ve thrown my old recipe away! Well done! It’s a keeper!

  10. This is the best banana bread recipe I’ve ever tried! I didn’t tell my boyfriend about the mayo til after he demolished the first loaf haha. Mayo is genius and makes a wonderful texture. I don’t think I’ll ever use another recipe again. Wow! I did make this with white sugar the first time around, still 5/5, but 100% recommend subbing in coconut sugar if anyone has that instead like I did this time. God damn me and my partner have eaten so much banana bread this week we can’t stop lol

    1. This recipe is always demolished in my house too It’s just so yummy! I will have to try coconut sugar though, that sounds so delicious!

  11. My first time baking banana bread and this was sooo perfect. I did add chocolate chips and a dash of cinnamon but this recipe is perfect! My whole family loved it and my daughter was so impressed! I’m a cooker not a baker! Lol this was gone within 24 hours. Very moist and flavorful. Highly recommend! I even printed it to keep on hand.5 stars

  12. Thank you Holly, great recipe. I was a bit concern about the mayonnaise, but you don’t even taste it. I did beat the egg beforehand so that it would incorporate better. It came out moist the title of the pin says. Thanks again.5 stars