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!
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.
How to Make Banana Bread
Banana Bread with Mayonnaise? I know it may sound a little strange, is makes a moist banana bread recipe.
- Combine dry ingredients in a mixing bowl (per recipe below).
- Combine bananas (of course), mayonnaise, and egg in a second bowl.
- Mix the two together just until moist (image below, the batter should be lumpy).
- 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.
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!
Easy Banana Bread Recipe
Equipment
Ingredients
- 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 granulated sugar
- ½ cup chopped pecans
Instructions
- 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.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Bread, 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.
Just wondering if “Light” mayonnaise will work okay?
Absolutely, Cindy!
I made this recipe but put it in 3 mini loaf pans. Any different instructions? Hope it works out. Looks delicious!
When baking in smaller loaf pans, the baking time will need to be adjusted. Let us know how they turned out, Marlene!
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!
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 it
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!
SO SO good!
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!.
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!
Love this recipe! Simple & delicious!
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.
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
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!
Do you use all purpose or self rising flour?
Hi Diane, we use all-purpose flour in this recipe. Enjoy!
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.
She’s a beaut! Definitely a keeper recipe. I opted for adding mini chocolate chips. Moist and light, delicious, really easy.
Can I use Miracle Whip instead of mayonnaise?
Yes, Miracle Whip works in this recipe.
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?
Hi Carmen, we haven’t tried subbing in pumpkin into this recipe but we do have a delicious pumpkin bread that might interest you!
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 sharing
I have to admit I was skeptical about the mayo but never making it any other way! Super moist and absolutely delicious!
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 you
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?
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.