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
- Peacans, 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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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
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!
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.
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.
Yummy banana bread – moist tasty Just the best I have ever made