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 2489 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 2489 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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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 was horrible! my baking alarms were going off in my head as I was mixing the ingredients but I decided to trust it. the baking soda is WAY too much. the mayo tastes so messed up in here.1 star

    1. I am sorry you didn’t enjoy this recipe. This is one of my personal favorites that is on repeat. Did you use a teaspoon of baking powder? We also have another banana bread recipe without mayonnaise you might prefer.

  2. This recipe is delicious, amazing and so easy. The bread is so very moist. Be careful not to overcook. I bake mine for about 45 minutes. Any longer and it gets crispy and dries out. I’ve shared the banana bread with a few neighbors, and they all ask for the recipe! Enjoy!!5 stars

  3. Hi – just about to make it. Preparing ingredients before hand however instructions do not mention the 3/4 cup sugar that’s listed?

  4. No longer will I say, “I’m not a fan of banana bread!” Truthfully I’ve often said that I “hate” it. But not anymore! This recipe is fabulous. Just finished off the first loaf and adding bananas to the grocery list. Recipe is perfect… bake time perfect.. Use the mayo its perfect.5 stars

  5. For fifty years I have made marginal banana bread. This easy recipe has changed all that.The banana bread is so moist and tastey and I never have any left over. Thank you for sharing.5 stars

    1. Yes! For 50 years I’ve tasted “marginal” banana bread and I’ve never been a fan! But THIS recipe changed all that. it’s perfect, moist, just the right amount of bananas. Holly nailed it!5 stars

    1. We have only made this recipe in the oven so I can’t say for sure, Reagan. If you decide to try it, we would love to hear how it goes!

  6. Mine didn’t turn out so tasty. I did add 1tsp vanilla, 1 tsp cinnamon and brown sugar in the top.
    Texture was nice! maybe I should have put more vanilla and cinnamon in it.

  7. okay so I NEVER leave reviews on websites like this but this recipe makes the BEST and easiest banana bread I’ve ever made!! I did tweak it just a little because I used miracle whip and the batter smelled… off … but I only added 1 extra banana (4 total) and I have a nut allergy so I added like 2-3 Tbsp flour just to thicken up the batter a little. thank you for sharing this recipe!5 stars

  8. This is the best banana bread. Our family prefers no nuts and sometimes we add chocolate chips. Either way, chocolate or no, this is an easy and delicious recipe!5 stars

    1. Hi Sandy, you can access the full recipe by scrolling down on the page or using the jump to recipe button at the top!

  9. Del ious, moist and very easy recipe. I doubled it and made two because…well, bananas lol. I had 5 frozen bananas and it worked out perfect for one 5×9 and one 4×8 bread. I also added vanilla extract!5 stars

    1. Hi Mary! Yogurt would not be a good substitution, mayonnaise has oil and eggs which is why it’s used in this banana bread recipe. I hope that helps!

  10. This is my favorite banana bread recipe. It comes out perfect every time. I would love to make some for my niece but she a gluten allergy. Do you think I can use gluten free 1 to 1 flour for this?5 stars

    1. Other readers have used gluten-free flour with great results! We would love to hear how it turns out for you ❤️

  11. How can I make this same recipe but use Almond flour and a sugarless sweetener? What sweetener would you recommend?

    1. I used Splenda and substituted plain yogurt instead of mayonnaise. It’s one of the best recipes for banana bread I’ve tasted. Super easy, too.5 stars