This easy Banana Bread recipe is a no-fail favorite that always comes out perfectly moist.

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!

baked Easy Banana Bread

Why We Love This Easy Banana Bread

  • Quick: This banana bread is so quick to prepare you’ll probably have it ready to go before your oven even finishes preheating!
  • Easy Ingredients: The ingredients are items I always have on hand so that I can make this at a moment’s notice.
  • Extra Moist: The banana bread in this recipe is deliciously moist with a tender crumb, just as it should be.
  • Versatility: Banana bread can be customized with various add-ins like chocolate chips, nuts, or spices!

Ingredients Needed

Bananas – Use overripe bananas with many black spots; they’ll be soft and full of sugars. You can peel them and freeze them to bake with at a later date, too.

Eggs & Oil – Eggs and oil add moisture to quick breads like zucchini bread and, of course, this recipe.

Mayonnaise – I also 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! No butter is needed; the mayo adds extra moisture.

Add-Ins – You can add pecans, walnuts, or stir-in chocolate chips to this banana bread recipe to change the flavor.

How To Ripen Bananas Quickly

Uh oh! 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 brown 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.
Two slices of banana bread with melting butter on top

How to Make Banana Bread

Banana Bread with Mayonnaise? I know it may sound a little strange, is makes a moist banana bread recipe.

  1. Combine dry ingredients in a mixing 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, the batter should be lumpy).
  4. Pour into a greased pan and bake.

Tips for a Moist Banana Bread

  • The batter has a thick texture; do not add extra liquid or extra bananas. Extra bananas can make the bread too dense.
  • As with all quick breads, do not overmix. Stir with a spoon (not a mixer) just until incorporated.
  • Do not overcook. Ovens can vary; check your bread at least 10 minutes before the cooking time is up.
  • Seal well once cooled (a freezer bag works well too).
  • 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, in an airtight container on the counter.

To FREEZE: You can either freeze the loaf as a whole or slice it and freeze the slices. To thaw a slice, just pop it in the microwave for a few seconds or even just add it to the lunch box while it’s still frozen, it’ll thaw in plenty of time for lunch!

Use Up Those Ripe Bananas!

Did your family love this Banana Bread recipe? Leave us a comment and a rating below!

Two slices of banana bread with melting butter on top
4.98 from 2293 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 about 1 cup mashed
  • ½ cup mayonnaise or dressing
  • 1 egg room temperature
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup sugar
  • ½ cup pecans chopped


  • Preheat the oven to 350°F.
  • Mash the bananas with a fork. In a medium bowl, mix together mashed bananas, mayo, and egg. In a separate large bowl combine flour, sugar, baking soda, salt, and pecans
  • Add the 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 the pan and place on a wire rack to cool completely before slicing.



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. You should have about 1 cup of mashed bananas, if it’s a little bit over or under it’s okay in this recipe.
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 for 14-18 minutes or just until a toothpick comes out clean. Do not overbake.
4.98 from 2293 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
slices of Easy Banana Bread with melted butter and a title
Easy Banana Bread with a bite taken out of a slice with a title
Easy Banana Bread with butter and a title
Easy Banana Bread sliced and plated with a title


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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. I made this recipe but put it in 3 mini loaf pans. Any different instructions? Hope it works out. Looks delicious!

    1. When baking in smaller loaf pans, the baking time will need to be adjusted. Let us know how they turned out, Marlene!

  2. Awesome!! First time ever making Banana Bread. Easy recipe, can’t really mess it up!! I doubled the recipe and made two loaves. One plain & one half chocolate chip and half walnuts! Family loved all of them. Huge hit! Thanks for sharing this with us. Will be a staple in my recipe box!5 stars

  3. This was the first time I ever tried to make banana bread and choice to do this recipe. All I can say is Wow it was so easy and simple to make and best of all it came out perfectly delicious! Love it5 stars

  4. This is my go to Banana bread recipe because it is so easy and delicious! My family Loves it! I prefer using mayo for all of my cakes, as my great grandmother did years ago as well, because everything just comes out so moist and usually I do use less of other ingredients! Thank you for sharing! Best Banana Recipe Ever!5 stars

  5. Hi, I’d been trying a lot of banana bread recipe but this one hit the spot. Thank you for sharing it. I baked it all the time and my husband love it!.5 stars

  6. Hello, thank you for sharing this recipe, this is truly a keeper. I tried a lot of banana bread recipe but I don’t like it.
    Your recipe is awesome!
    I baked it and took it to work and my co-worker loved it!

  7. I was a bit skeptical with the mayonnaise, but this was the absolute best banana bread I’ve ever made. I am now looking for other breads to make that include mayonnaise. I will NEVER make it any other way.5 stars

  8. Hi Holly,
    Could this be doubled & made in a 9×13 pan? My motto is: If you can make more…do it…it will last longer! LOL! Can’t wait to try this!!
    Thank you, Marta

    1. Hi Marta, we have not tried making it in a 9×13 pan. Other readers have doubled the recipe and baked it in 2 pans with great success, though!

  9. So delicious! I make this recipe every time and add my own flair. This time I added a splash of vanilla extract, some cinnamon and chocolate chips and walnuts. Perfect for the holidays.5 stars

  10. She’s a beaut! Definitely a keeper recipe. I opted for adding mini chocolate chips. Moist and light, delicious, really easy.5 stars

  11. Can you make this recipe with pumpkin? I made this banana recipe and it comes out perfect every time I make it. I am curious if I can make pumpkin bread with same recipe?5 stars

  12. Moist Banana Bread is the best bread I have ever made, always had a problem with my bread being to dry not anymore. The only recipe I use now. I have made a good many of your recipes and am never disappointed. thank you for sharing5 stars

  13. I have to admit I was skeptical about the mayo but never making it any other way! Super moist and absolutely delicious!5 stars

  14. This was so easy to make and smelled so good baking. I made the recipe using oil and the Banana Bread is moist and delicious!! This is definite a keeper. Thank you5 stars

  15. I love the moistness of this recipe. so easy to make. I tried freezing and when I thawed it, it didn’t taste the same. Maybe the mayo?5 stars

    1. I have frozen this several times and not found any difference in flavor when thawing so I can’t say for sure why yours was different.