While the ingredients may seem odd, this banana bread recipe is a no-fail favorite that is perfectly moist every single time.
- Flavor: This bread is moist and lightly sweetened with lots of flavor.
- Ingredient tip: This recipe has an odd ingredient which, as you can see from the reviews, works beautifully. Mayonnaise adds moisture, but don’t worry, you can’t taste it.
- Recommended pan: This recipe is baked in an 8×4-inch loaf pan. If your pan is larger (9×5-inch) you’ll need to adjust the cooking time as the loaf will be thinner.
- Bananas: You can peel and freeze bananas when they’re ripe for baking. Thaw them in the fridge or microwave and lightly drain any liquid.
- Freezing:
Ingredient Tips for Banana Bread
- Bananas: Use bananas that are very ripe with many black spots because they’ve got more sugars. If your bananas don’t have black spots, follow the tips below to ripen them in the oven quickly.
- Mayonnaise: I replace some of the egg/oil with mayonnaise—which is made of… eggs and oil. You can’t taste the mayonnaise in this recipe and it makes for the best bread. You can use any variety of mayonnaise (I use Hellmann’s) or dressing such as Miracle Whip. No butter is needed in this recipe.
- Add-Ins: You can replace the pecans in this banana bread recipe with walnuts or chocolate chips.
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, but it makes a moist banana bread recipe.
- Mash the bananas and mix them with egg and mayonnaise.
- Combine dry ingredients in a second bowl (full recipe below).
- Mix the two just until moist, the batter should be lumpy.
- Pour into a greased pan and bake.
Holly’s Tips for Moist Banana Bread
- The batter should be thick and a bit lumpy; do not add extra liquid or extra bananas. Extra bananas can make the bread too dense.
- As with all quick breads, do not overmix. Use a spoon, not a mixer.
- Do not overcook. Ovens can vary; check your bread at least 10 minutes before the cooking time is up.
- 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 freeze the loaf as a whole or slice it and freeze the slices. To thaw a slice, pop it in the microwave for a few seconds or add it to the lunch box while it’s still frozen, it’ll thaw in plenty of time for lunch.
More Easy Banana Bread Recipes To Try
Did your family love this Banana Bread recipe? Leave us a comment and a rating below!
Easy Banana Bread Recipe
This banana bread is one of the easiest recipes and turns out perfectly moist every time.
Prevent your screen from going dark
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.
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.
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© 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.
