This Banana Bread with Mayo is soft, moist, and easy to make. Mayonnaise replaces oil or butter to create a tender loaf that stays fresh for days, with classic banana bread flavor in every bite.
A great banana bread should be moist, flavorful, and tender. It's just as good warm from the oven as it is later with a little butter. If you enjoy my Copycat Starbucks Banana Bread, you'll love how soft this loaf turns out. The mayonnaise is the secret to that tender crumb.
Quick Look: Banana Bread with Mayo
- Prep Time: 10 minutes
- Bake Time: 60-70 minutes
- Flavor: Classic banana bread with a rich, tender crumb
- Texture: Soft, tender, and extra moist
- Key Ingredient: Mayonnaise replaces oil or butter
- Perfect For: Using up overripe bananas
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Why You’ll Love This Recipe
- Extra Moist Every Time: Mayonnaise replaces oil or butter, creating a soft, tender crumb that stays moist for days. You won't taste the mayo, it simply improves the texture. If you prefer a more traditional version, try my Old-Fashioned Banana Bread for another classic option.
- Simple Pantry Ingredients: This easy banana bread with mayonnaise uses everyday staples you likely already have on hand.
- One Bowl & Quick Prep: Mix, pour, and bake. It's ready for the oven in about 10 minutes.
- Easy to Customize: Add chocolate chips, walnuts, pecans, or warm spices to make it your own.
- Freezer Friendly: Bake one now, freeze one for later. It holds up perfectly.
Ingredient Notes
Below are a few helpful notes on key ingredients. See the full recipe card at the bottom of the post for exact measurements and instructions.
- Mayonnaise: Made from eggs and oil, it replaces most of the added fat while creating a soft, tender crumb. It blends seamlessly into the batter without changing the flavor.
- Bananas: Use overripe bananas with brown spots for the best sweetness. If your bananas aren't ripe yet, bake them at 300°F for 15 minutes until the skins darken and the fruit softens.
- Baking Soda: Make sure it's fresh so the bread rises properly and bakes up light.
How to Make Banana Bread with Mayo
Step 1. Preheat oven to 350°F and grease a loaf pan (or 3 mini pans). Mix the egg, mayonnaise, vanilla, cinnamon, flour, sugar, baking soda, and salt until just combined. Fold in the mashed bananas and avoid overmixing, a few lumps are fine.
Step 2. Pour the batter into the prepared pan, filling it about three-quarters full.
Step 3. Bake 60-70 minutes for a standard loaf (about 45 minutes for mini loaves), until a toothpick comes out clean.
Step 4. Remove from the oven and let cool on a wire rack for at least 10 minutes before removing from the pan. Slice and enjoy.
Baking Tips
- Don't Over-mix: Stir just until combined. Over-mixing can make the bread dense instead of tender, just like with my Cast Iron Skillet Banana Bread.
- Check for Doneness Early: Ovens vary, so start checking a few minutes before the minimum bake time. A toothpick should come out clean or with a few moist crumbs.
- Use the Right Amount of Banana: Too much banana can make the center heavy and under baked. Stick to about 3 medium bananas.
- Avoid Miracle Whip: Regular mayonnaise works best. Miracle Whip is sweeter and tangier, which can change the flavor.
Storage
Let the bread cool completely before storing.
- Room Temperature: Store in an airtight container for up to 4 days.
- Refrigerator: Keeps well for up to 6 days in an airtight container.
- Freezer: Wrap tightly and freeze whole or sliced for up to 3 months. This works well for other variations too, like my Blueberry Banana Bread. Thaw at room temperature before serving. Warm slices in the microwave for 10-15 seconds if desired.
Mayonnaise Banana Bread Recipe FAQs
No. Once baked, the mayonnaise blends into the batter and simply adds moisture and richness. The finished loaf tastes like classic banana bread, not mayonnaise.
Yes. Mayonnaise is made from eggs and oil, so it replaces most of the added fat in the recipe while helping create a soft, tender crumb.
Yes. Using mayonnaise helps the bread stay softer for longer compared to some traditional recipes made with oil or butter.
It's not recommended. Miracle Whip is sweeter and tangier than traditional mayonnaise, which can alter the flavor and texture of banana bread with mayo.
More Banana Recipes You’ll Love
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Banana Bread with Mayo (Super Moist & Easy)
Ingredients
- 1 large egg room temperature
- ½ cup mayonnaise
- 3 medium overripe bananas mashed, about 1 ½ cups
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat oven to 350°F. Grease a standard 9×5-inch loaf pan (or 3 mini loaf pans).
- In a large bowl, mix the egg, mayonnaise, vanilla, cinnamon, flour, sugar, baking soda, and salt until just combined.
- Fold in the mashed bananas. Do not over-mix; a few small lumps are fine.
- Pour batter into the prepared pan, filling about ¾ full.
- Bake 60-70 minutes for a standard loaf (about 45 minutes for mini loaves), until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use overripe bananas with brown spots for best flavor and sweetness.
- Regular mayonnaise works best. Avoid Miracle Whip, as it can change the flavor.
- Do not over-mix the batter, or the bread may turn dense.
- Bread can be wrapped tightly and frozen for up to 3 months.
Pam says
This is my go to banana bread I feel like I have made this over three dozen times! Everyone loves it because it is so moist. My only problem is it never comes out very flat always has a large hump in the middle. Do you have any suggestions?
Kristin Hayes says
Love hearing that! The large hump in the middle can be due to a few things such as over-mixing, make sure you only mix until just combined. It can also be because the edges cook faster than the center, you can use a tented piece of aluminum foil on top to prevent this. Or, it can be if your leavening ingredients are not fresh, such as baking powder or soda. Make sure those get changed out every 6 months! Hope that helps and love hearing how much you enjoy this recipe!
Gina Barton says
The banana bread is very moist. This recipe is my favorite after trying five other recipes.
I added half whole wheat flour + bread flour which taste great. I used mostly honey and I added some nutmeg with the cinnamon which gave it a nice extra spicy taste.
Thank-you for the keeper recipe.
Kristin Hayes says
Love the additions you added! So glad you enjoyed! Thanks for the great feedback!
Gina Barton says
The banana bread is very moist. This recipe is my favorite after trying five other recipes. Thank-you!
Kristin Hayes says
Yay!! Love hearing that! Thanks for the great feedback and so glad you enjoyed!
Joanne Burns says
Just made this. It turned out delicious. Added walnuts. Very moist and flavorful. It’s a keeper👏🏻👏🏻
Kristin says
Yay!!! So glad you enjoyed! Great idea on adding in the walnuts, such a tasty addition!
RJ Hunter says
I tried this twice, so far. I like raisins in banana bread, and first try came out too dry. Second time I added 1/4 cup of egg replacer and it turned out just right.
Kristin says
Yay! Love hearing that! I have always run into the problem of dryness when I add raisins, I think they must absorb some of the moisture. Typically I increase the mayo a bit to offset that issue if adding them in, but glad to know egg replacer works too!!
Michelle says
Would that be self rising flour or all purpose ? Thanks!
Kristin says
All purpose flour! Hope you enjoy!
Mp says
is this hellmenns recipe?
Kristin Hayes says
No, this one is different. I haven’t tried the Hellmann’s version, although I have seen the recipe before. Hope you enjoy!
Susan G. says
I must have gone through 50lbs of flour and left all the monkeys in the world “banana-less” searching for a banana bread with great taste and texture. On behalf of myself and all monkeys…I want to thank you for a wonderful and unique recipe.
I do want to know though if you used a mixer to incorporate the dry ingredients or did you fold it in by hand.
Thanks again for a great recipe!!!
Kristin says
Haha, that made me laugh! I am so glad you enjoy this! I personally use a hand mixer for this recipe, but I do know that you can also fold the ingredients by hand. Completely up to you!
Aramide says
Delicious.
Simple recipe, I used 1/2 cup instead of 3/4 cup sugar, and it was brown sugar. A small egg and a spoon extra mayo and just a little less flour.
I liked the outcome, but will prob add more sugar next time. I will be consulting your site more now I found you. I do love the scripture on your logo.
Kristin says
Glad you enjoyed the recipe! Hope you enjoy the recipes you find! Keep me posted on which ones you try!!