This moist banana bread recipe will be on baking rotation all year long.
This classic recipe has a secret ingredient upgrade- mayonnaise. Mayo keeps the loaf extra moist without changing the flavor so your loaf looks and tastes as good as freshly baked.
Butter up a thick slice for breakfast, use to make a fancy French toast, or serve it warm with vanilla ice cream for a quick dessert.
This is the BEST Moist Banana Bread Recipe Because…
- It is a super easy recipe and uses minimal ingredients likely already on hand, including the mayo.
- You can double the recipe to take along on picnics, road trips, when company’s coming, or as hostess gifts.
- Moist banana bread can be baked into mini loaves or muffins and freezes beautifully.
Ingredients and Variations
Bananas: Brown, almost black 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. Even Miracle Whip works and if mayo isn’t available, or free to use an equal amount of sour cream if that is what’s available.
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.
Try This!
Toast nuts and seeds in a dry saute pan until lightly fragrant and crunchy.
Add-Ins: Make moist banana bread even more special and mix in some fresh blueberries, chopped strawberries, dried cranberries, or some fun chocolate chips.
How to Make Moist Banana Bread
This Easy Moist Banana Bread Recipe will be on baking rotation all year long.
- Mash bananas and add to mayo, eggs, and vanilla.
- Combine flour, sugar, nuts, baking soda, and salt in another bowl.
- Stir flour mixture into banana mixture until just combined.
- Bake as directed. (Recipe below.)
Banana Bread Tips and Tricks
- For the best loaf with a light and airy texture, avoid overmixing the batter. This makes the loaf flat and dense.
- Always scoop flour into the measuring cup (or whisk it in the bag before scooping). Scooping directly from the bag when the flour is settled increases the amount of the flour for the recipe.
- Toss optional add-ins 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.
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? Be sure to 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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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