If you’ve ever looked at your bunch of spotty bananas and thought, “Time for banana bread!”, you’re not alone. But what if I told you that swapping out the usual butter or oil for mayonnaise makes the moistest banana bread ever?
Yep—banana bread with mayonnaise is a thing, and once you try it, you might never go back.
Why You’ll Love This Banana Bread Recipe
You know those banana bread recipes that come out dry or bland? This isn’t that. Here’s why this version is about to become your go-to:
- Super moist and tender, thanks to the mayo (trust me, you won’t taste it!)
- A great way to use up overripe bananas with black spots
- No butter needed—just pantry staples and a mixing bowl
- Ready in just over an hour with minimal prep
- Customizable with your favorite add-ins like chocolate chips, walnuts, or pecans
Honestly, once you try this twist, you’ll see why banana bread with mayonnaise is secretly genius.
Ingredients You’ll Need
Here’s everything you need to whip up this easy banana bread:
- 3 very ripe bananas, mashed (look for lots of black spots)
- 2 large eggs
- ½ cup mayonnaise (I use Hellmann’s, but any brand works—even Miracle Whip)
- 1 cup granulated sugar
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup chopped pecans (optional — or use chocolate chips or walnuts instead)
Pro Tip: The riper your bananas, the sweeter and more flavorful your bread will be. If they’re still yellow and firm, keep reading for quick-ripening tricks.
How to Ripen Bananas Quickly
No time to wait days for your bananas to darken? Try these tricks:
- Speed ripen in the oven: Place bananas (in their peels) on a baking sheet and bake at 300°F for 15–20 minutes until blackened. Let them cool before peeling.
- Paper bag trick: Toss bananas into a brown paper bag with a ripe apple or other banana and seal. They’ll be soft and ready in 1–2 days.
Step-by-Step Instructions
Making this banana bread is as easy as mash, mix, and bake.
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
2. Mash Wet Ingredients
In a large bowl, mash the bananas. Add the eggs, sugar, and mayonnaise, and stir until smooth.
3. Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt.
4. Combine
Add the dry ingredients to the banana mixture and stir just until combined. The batter should be thick and a little lumpy. Don’t overmix.
5. Add Optional Mix-Ins
Fold in pecans, walnuts, or chocolate chips if using.
6. Bake
Pour the batter into your prepared pan and bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Slice
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Stephanie’s Tips for the Best Banana Bread
Yes, these are based on trial-and-error (and a few underbaked loaves along the way):
- Don’t overmix the batter — that’s the fastest way to dry, tough bread.
- Avoid extra bananas: It might be tempting, but more isn’t always better. Too many bananas = gummy center.
- Use a spoon instead of a mixer. Quick breads love a gentle touch.
- Line your pan with parchment paper and let it hang over the sides for easy lifting.
Add-In Ideas
Want to switch things up? Try these:
- Walnuts or chopped pecans for a little crunch
- Mini chocolate chips for a sweet surprise
- Cinnamon swirl by adding 1 teaspoon cinnamon to the batter and a sprinkle on top
- Shredded coconut for tropical vibes
This base banana bread recipe is a canvas—get creative!
Storage Tips
You can keep this banana bread:
- At room temperature: Covered tightly, it’ll stay moist for up to 3 days
- In the fridge: Up to 1 week (reheat slices for 10 seconds in the microwave)
- Freezer-friendly: Wrap individual slices or the whole loaf in plastic and foil, then freeze for up to 3 months
FAQ
Can you taste the mayonnaise?
Not at all. It just makes the bread super moist without adding any weird flavor. Promise.
Can I use Miracle Whip instead of mayo?
Yes. Just keep in mind that Miracle Whip is a bit sweeter, so the final taste may differ slightly.
Can I make this into muffins?
Absolutely. Spoon the batter into muffin tins and bake at 350°F for 18–22 minutes.
Final Thoughts
I get it—banana bread with mayonnaise sounds a little… different. But I’ve made this recipe more times than I can count, and it always delivers. It’s moist, flavorful, and the easiest way to upgrade your classic loaf.
So next time you’ve got bananas begging to be used, skip the butter and grab the mayo. I think you’ll be surprised—in the best way.
Let me know in the comments if you give it a try, or tag me on Instagram @thesavvyrecipes with your loaf!
