Rich and irresistibly soft—this moist banana bread is packed with sweet banana goodness in every bite.
This classic recipe has a secret ingredient upgrade- mayonnaise. It keeps the loaf extra moist without changing the flavor.
This Is the BEST Moist Banana Bread Recipe Because…
- Super Moist Texture – Mayonnaise adds richness, making every bite soft and tender.
- Easy to Make – Simple ingredients and one bowl mixing mean you can make it quickly.
- Perfectly Sweet & Flavorful – Ripe bananas and vanilla bring natural sweetness.
- Nutty Crunch – Chopped nuts add the perfect bit of texture to balance the soft crumb.
A Handful of Easy Ingredients
Bananas: Brown over-ripened bananas will yield the best flavor. To speed up ripening, place the bananas on a baking sheet for 15 minutes at 350°F and cool completely before using (this is best done the day before so they are fully cooled).
Mayonnaise: Mayo is made from oil and eggs, so it saves time and money. Plus, it makes banana bread extra moist and tender.
Flour: All-purpose flour, whole wheat, or any gluten-free flour blend works in this recipe. Easy peasy.
Nuts: Choose any nut you prefer, including walnuts, pecans, pistachios, coconut, or seeds like sunflower, pumpkin, hemp, or flax.
My Favorite Add-Ins!
Make this banana bread with mayo even more special with mix-ins like:
- Fruit: fresh blueberries, chopped strawberries, or dried cranberries.
- Sweets: Peanut butter chips, chocolate chips, or mini marshmallows.
How to Make Moist Banana Bread
- Mash bananas and add the remaining wet ingredients.
- Combine the dry ingredients in another bowl.
- Stir the dry ingredients into the banana mixture until just combined.
- Bake as directed (full recipe below).
Banana Bread Tips and Tricks
- For the best loaf with a light and airy texture, avoid overmixing the batter. This can make the loaf flat and dense.
- Always measure flour properly! This can be done by scooping the flour into the measuring cup or whisking it in the bag before scooping.
- Toss optional add-ins, especially berries, with a little flour to keep them from sinking to the bottom of the loaf while it bakes.
- Ovens and pans may bake differently, so always check for doneness using a wooden pick inserted into the center of the loaf about 10 minutes before the end of the cooking time to avoid over-cooking.
Best Way to Store Banana Bread
Quick breads like banana, pear, and pumpkin zucchini will keep at room temperature wrapped in plastic wrap or foil for up to 5 days.
Freeze whole (cooled) loaves or slices in zippered bags for up to two months. Thaw at room temperature or pop a frozen slice in the toaster and serve with butter or strawberry jam.
More Banana Bread Recipes To Try
Did you enjoy this Moist Banana Bread recipe? Leave a comment and rating below.
Moist Banana Bread
Equipment
Ingredients
- 3 bananas mashed, about 1 cup
- ½ cup mayonnaise or miracle whip
- 1 egg
- 1 teaspoon vanilla extract
- 1 ½ cups all purpose flour
- 1 cup granulated sugar
- ½ cup chopped nuts
- 1 teaspoon baking soda
- 1 teaspoon salt
Instructions
- Preheat oven to 350°F. Grease a 9×5 loaf pan*.
- In a large bowl, mix together banana, mayonnaise, egg, and vanilla.
- In a medium bowl, whisk together flour, sugar, nuts, baking soda, and salt.
- Add flour mixture to banana mixture and stir until just combined.
- Bake 60-70 minutes, or until a toothpick comes out clean. Cool for 15 minutes in the pan then place on a cooling rack. Cool completely. Slice and serve!
Notes
- Do not overmix the batter for a more light and airy loaf.
- Scoop flour into the measuring cup instead of scooping directly from the bag.
- Toss add-ins with flour to keep them from sinking to the bottom of the loaf while it bakes.
- Check for doneness using a wooden pick inserted into the center of the loaf about 10 minutes before the end of the cooking time. Check again at 5 minute intervals after that.
- Store banana bread at room temperature wrapped in plastic wrap or foil for up to 5 days.
- Freeze loaf whole, or wrap individually and place in a zippered bag for up to 2 months.
- *8 ½ x 4 ½ will take about 75 minutes
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Thank you for sharing this recipe. I used Hellmann’s mayonnaise and a handful of chopped pecans and this is the best banana bread I’ve ever made.
Anna, that sounds amazing. I’m so glad you enjoyed the recipe, and the addition of pecans must have given it a great crunch. Thanks for sharing!
So yummy! I can’t have nuts so added about 1/3 cup fresh blueberries. Delicious!
So happy to hear that Susan! I bet blueberries would be so amazing! I’ll have to try it.
Moist and delish Candace’s husband