Moist Banana Bread is a homemade treat that stays fresh and tender for days. Made with a secret ingredient, this quick bread is incredibly moist and packed with flavor. Top with homemade honey butter or my favorite strawberry rhubarb jam for the perfect snack or dessert.
Recipe Highlights: Moist Banana Bread
- Flavor: Soft, tender, and moist with rich banana sweetness and warm vanilla, with the perfect amount of nutty crunch in every bite.
- Skill Level: This beginner-friendly recipe comes together in 15 minutes and doesn’t require any special tools.
- Secret Ingredient: We keep this recipe simple with a secret ingredient: mayonnaise! The bread doesn’t taste like mayonnaise at all, but the mayo makes it super moist and quick to prepare.
- Serving: Serve slices for breakfast, toasted with homemade honey butter or topped with butter, strawberry jam, or peanut butter.
Total Time: 1 Hr 40 Mins Yield: 16 slices
Ingredients Notes
- Bananas: Ripe, browned bananas will yield the strongest banana flavor.
- To Ripen: 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).
- Stock Up: Peel and freeze extra overripe bananas on a baking tray, then transfer to a zip-top bag to always have on hand.
- Mayonnaise: Use full-fat mayonnaise or Miracle Whip with similar results. Don’t skip this secret ingredient, it makes the banana bread extra moist and tender!
- Flour: All-purpose flour, whole wheat, or any gluten-free flour blend works in this recipe.
- Nuts: Choose any nuts 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. To keep the mix-ins from sinking to the bottom, toss them with flour before adding to the batter.
- Fruit: Fresh blueberries, chopped strawberries, or dried cranberries.
- Sweets: Peanut butter chips, chocolate chips, or mini marshmallows.
How to Make 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).
Storing Your Homemade Loaf
- Store Leftovers: Cool completely, then store in an airtight container or zip-tip bag on the counter for up to five days or in the fridge for up to a week.
- Freeze: Wrap the cooled loaf tightly in plastic wrap or in a zip-top bag and freeze for up to two months. Wrap slices separately and freeze in a bag for easy serving.
- Reheat: Thaw wrapped bread in the refrigerator to help prevent moisture buildup. Then warm slices briefly in the microwave or toast lightly before serving.
Grab and Go Breakfast Baking
Did you make 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
- 1½ 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, combine banana, mayonnaise, egg, and vanilla.
- In a separate bowl, whisk together flour, sugar, nuts, baking soda, and salt.
- Add dry mixture to the wet mixture and stir until just combined.
- Bake for 60 to 70 minutes, or until a toothpick comes out clean. Cool for 15 minutes in the loaf pan, then remove and place on a cooling rack. Cool completely. Slice and serve.
Notes
- Do not overmix the batter for a 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 zip-top bag for up to 2 months.
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