Super Moist Banana Bread Recipe
This easy banana bread recipe with mayo makes a super-moist, tender loaf packed with banana flavor. It’s a simple way to use overripe bananas, with optional chocolate chips or walnuts for an easy variation.
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Servings: 8 servings
Ingredients
Wet Ingredients
- 1 cup full-fat mayonnaise
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 teaspoons vanilla extract
- 1 1/2 cups mashed very ripe bananas (about 4 medium bananas)
Dry Ingredients
- 2 cups all purpose flour (or combine flours — half all purpose, half whole wheat flour, for a heartier loaf)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
Optional Mix-Ins
- 1 cup chocolate chips
- 1 cup chopped walnuts
- Nonstick cooking spray and parchment paper, for the pan
Instructions
- Preheat the oven to 350°F. Grease a 9x5-inch loaf pan generously with nonstick cooking spray and line it with parchment paper for easy removal. Set the prepared pan aside.
- In a large bowl, whisk together the 1 cup mayonnaise, 1/2 cup granulated sugar, 1/2 cup packed brown sugar, and 2 teaspoons vanilla extract until smooth. Stir in the 1 1/2 cups mashed very ripe bananas until the banana-mayonnaise mixture is evenly combined.
- In a separate medium bowl, whisk together the 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt until evenly combined.
- Add the dry ingredients to the wet ingredients and stir gently with a spatula until just a few streaks of flour remain. Fold in the 1 cup chocolate chips or 1 cup chopped walnuts, if using (or 1/2 cup of each). Don’t overmix, or the loaf can turn dense instead of tender.
- Pour the batter into the prepared loaf pan and use a spatula to smooth the top. Bake for 55 to 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with just a few moist crumbs.
- Let the banana bread cool in the pan for 10 minutes. Run a knife around the edges, then turn the loaf out onto a wire rack and let it cool completely before slicing.
Notes
- Banana Ripe Spot: The riper the bananas, the sweeter and more flavor-packed the bread will be. Look for skins that are heavily spotted or mostly black. If using frozen bananas, thaw them completely.
- Why Mayonnaise? Mayo acts as the ultimate shortcut for moisture because it’s an emulsion of eggs and oil. It replaces standard butter or oil and keeps the loaf tender for days without making it taste savory or like mayo.
- Avoid Overmixing: Mix the flour in gently with a spatula just until combined. Overworking the gluten will lead to a dense, tough loaf rather than a light, tender crumb.
- Prevent Over-Browning: Because of the sugar content, the top may brown faster than the middle cooks. Check the loaf at the 40–45 minute mark; if it is getting dark, tent a piece of aluminum foil loosely over the top for the remaining baking time.