Super Moist Banana Bread Recipe with Mayonnaise

If you’re looking for one of the best banana bread recipes for using up overripe bananas, this banana bread recipe with mayo is such a good one to keep around. The secret ingredient is mayonnaise, which gives the loaf a super-moist, tender crumb without the need for separate eggs or butter.

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What makes this recipe such a keeper is how quick, easy and dependable it is, especially when a few bananas have gotten over-ripe on the counter.

It’s one of those tasty breads that works just as well for breakfast as it does for an afternoon snack, and it’s a great way to turn forgotten bananas into something worth looking forward to.

And before you worry that your banana bread will taste like mayo—it won’t.

The banana, brown sugar, and vanilla extract are what come through, giving the loaf plenty of flavor and a soft, tender crumb.

The mayonnaise works quietly in the background to help create a super-moist banana bread recipe that stays soft after baking.

Another nice thing about this loaf is how easy it is to make your own.

Fold in chocolate chips or chopped walnuts, swap in some whole wheat flour for a heartier loaf, or leave it plain and let the banana flavor shine.

It’s a great recipe to keep in your rotation when you want simple, flavorful bread made with basic ingredients.

Why Mayo Works in Banana Bread

Mayonnaise may sound unusual in banana bread, but it makes sense once you think about what’s in it. Real mayonnaise contains eggs and oil, which add richness and moisture without the need for separate eggs, butter, or extra oil (which makes it dairy-free too)!

The small amount of acid also helps keep the crumb soft and tender. If you usually make banana bread with sour cream, oil, or butter, mayo is an easy alternative that keeps the recipe simple.

You also don’t need an electric mixer or any special equipment. A whisk, a large bowl, and a spatula are enough to bring the wet ingredients and dry ingredients together.

Ingredients To Make The Best Banana Bread

Wet Ingredients

• Real mayonnaise: Full-fat mayonnaise gives the bread its soft texture and replaces the eggs and added butter or oil. Best Foods or Hellman’s (same brand) is my favorite.
• Granulated sugar: Adds sweetness without overpowering the banana flavor.
• Brown sugar: Adds extra moisture and a little caramel flavor.
• Vanilla extract: Rounds out the sweetness and makes the bananas taste even better.
• Very ripe bananas: Overripe bananas are ideal because they’re sweeter, softer, and more flavorful.

Dry Ingredients

• All-purpose flour: Gives the loaf structure while keeping the crumb tender. You can also combine flours by using half all-purpose flour and half whole wheat flour for a heartier loaf.
• Baking soda: Helps the loaf rise and contributes to browning.
• Baking powder: Gives the bread a little extra lift so it doesn’t bake up too dense.
• Salt: Balances the sweetness and brings out the banana and vanilla flavors.

Optional Mix-Ins

• Chocolate chips:  for a sweeter version. 
• Chopped walnuts:  for a classic banana-nut loaf. If you like walnut-filled quick breads, you might also like my Pumpkin Walnut Bread.

You’ll also need nonstick cooking spray and parchment paper for the loaf pan.

How to Make Banana Bread With Mayo

1. Prep the Pan and Oven

Preheat the oven to 350°F. Grease a 9×5-inch loaf pan generously with nonstick cooking spray, and line it with parchment paper for easy removal, then set the prepared baking pan aside.

2. Make the Banana-Mayonnaise Mixture

In a large bowl, whisk together the mayonnaise, sugar, brown sugar, and vanilla extract until smooth. Stir in the mashed bananas until you have a well-combined banana-mayonnaise mixture.

The ripe bananas should blend easily into the wet ingredients, creating a smooth banana mixture with plenty of moisture and banana flavor.

3. Mix the Dry Ingredients

In a separate medium bowl, mix flour, baking soda, baking powder, and salt together until evenly combined.

4. Combine Wet and Dry

Add the dry ingredients to the wet ingredients, stirring with a spatula until a few streaks of flour remain. Fold in the chocolate chips and chopped walnuts, if using — don’t overmix, or the loaf turns dense instead of tender.

5. Bake

Pour the batter into the prepared baking pan and use a spatula to give it a smooth top. Bake in the preheated oven for 55-65 minutes, until a toothpick inserted into the center of the loaf comes out clean or with just a few moist crumbs.

6. Cool and Serve

Let the banana bread cool in the pan for 10 minutes, then run a knife around the edges and turn it out onto a wire rack to cool completely before slicing.

Choosing the Best Bananas

For banana bread, the riper the bananas, the better. Here’s what to look for:

• Use very ripe or overripe bananas. Bananas with lots of brown spots—or even peels that are nearly black—are sweeter, softer, and have a stronger banana flavor than firm yellow bananas.
• Soft and fragrant is ideal. If the bananas are very soft and smell sweet, they’re perfect for baking. If they’re moldy, leaking, or smell fermented, toss them.
• Frozen bananas work too. Thaw them completely before using. I like to stir the released liquid back into the bananas because it adds flavor and moisture.

A Few Tips Before You Bake

Measure the bananas instead of relying only on the number. Four medium bananas will usually get you close, but 1 1/2 cups is the amount you’re aiming for. Once you add the flour, stir gently and stop when everything is just combined. A few streaks of flour are fine before you fold in the mix-ins.

Check the center of the loaf with a toothpick, it should have only a few moist crumbs sticking to it. Banana bread can look beautifully browned while still being underbaked in the middle.

And let it cool before slicing. I know it’s tempting, but warm banana bread can look gummy if you cut into it too soon.

What to Serve With Banana Bread

A slice of banana bread is great on its own, but it also works well as part of breakfast. Serve it with coffee, tea, fresh fruit, yogurt, or eggs for an easy morning meal.

This is an easy option too for a big family brunch. Serve with any one of these breakfast casseroles, my homemade cinnamon scones or strawberry crepes, and sausage or bacon.

It’s also one of those tasty treats that works just as well for an afternoon snack. For a second helping, try warming a slice for a few seconds or lightly toasting it so the edges get a little crisp.

Have Extra Ripe Bananas? Use them in:

• Brown Butter Banana Cupcakes with Cream Cheese Frosting
• Chocolate Chip Cream Cheese Banana Bundt Cake
• Banana Chocolate Chip Cookies
• Peanut Butter Banana Fritters
• Whole Wheat Banana Chocolate Chip Waffles
• Banana Protein Pancakes

How to Store Banana Bread

Once the loaf is completely cool, wrap it tightly or place it in an airtight container. Store it at room temperature for up to 3 days or freeze a whole loaf of banana bread (or individual slices) for up to 3 months. Make sure the bread has cooled completely before wrapping it. If you wrap it while it’s still warm, the trapped steam can make the outside sticky.

FAQs

Baking soda vs. baking powder in banana bread

Baking soda needs acid to activate, while baking powder contains its own acid. This recipe uses both to help the loaf rise and stay tender.

Can you use frozen bananas for banana bread?

Yes. Thaw them completely, keep the released liquid, and measure 1 1/2 cups mashed banana before adding them to the batter.

Can you use overripe bananas for banana bread?

Yes. Overripe bananas are sweeter, softer, and more flavorful, making them ideal for banana bread.

Can you put banana bread in the fridge?

Yes, but room temperature is best for a few days. For longer storage, wrap it well and refrigerate or freeze it.