I've always been a big fan of banana bread, the simplicity of it. Is it a breakfast item or lunch? Who cares right? I like to make my banana bread with mayo, it just gives it that extra something that I just can't put into words. It definitely helps with the moistness that's for sure.
Bananas in any recipe is always extremely popular, but banana bread is like the king of all quick bread I think?
Some people make it less sweet, more like a bread than a cake. This one is sweeter, a lot like cake and (in my opinion) is the best banana bread recipe.
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If you hadn't guessed already I'm a fan of bananas.
You should try my Banana Pudding Brownies, or my Banana Pudding Tacos if you're like me and have a thing for this fruit.
Groceries you'll need: Ingredients
- Ripe Bananas
- Vanilla Extract
- Mayonnaise (my secret ingredient)
- Egg
- All Purpose Flour
- Granulated Sugar
- Baking Soda
- Salt
- Walnuts
See recipe card at the bottom for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: In a medium mixing bowl add the bananas and mash with a fork.
- Step 2: Add the egg, vanilla extract and mayonnaise and beat with a hand mixer for 30 seconds until fluffy.
- Step 3: In a separate bowl add mix flour, sugar, salt and baking soda with a whisk.
- Step 4: Add the wet ingredients to the dry ingredients and fold in carefully. Don't overmix.
Step 5: Add the chopped walnuts and carefully fold in with a spoon.
Step 6: Pour the batter into a greased loaf pan and bake for 50 minutes in a preheated oven. Remove to a wire rack after cooked, to cool.
Hint: Some people like to use parchment paper in the loaf tin to help lift the loaf out. I personally don't do this - this recipe doesn't need too much help to remove from the pan.
Recipe variations and substitute ideas
- Pecans - instead of walnuts you can use pecans, or just leave the nuts out altogether.
- Chocolate Chips - Stir in ½ Cup of chocolate chips instead of the nuts.
- Brownies - Use an 8x8" pan instead and cut into squares.
- Sour Cream - use sour cream instead of mayonnaise.
- Miracle Whip - I've never tried it but I guess it could be used.
- Cream Cheese - have some swirling through.
- Peanut Butter - banana bread is delicious with peanut butter.
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Necessary gear: Equipment
I like to use a hand mixer (electric mixer) to beat the bananas and mayo at the beginning of the recipe. If you don't have one feel free to use a wire whisk and get busy, just until fluffy.
See recipe card at the bottom for some links to equipment.
How to store leftovers
Store in an airtight container at room temperature for 5 days.
This recipe does freeze well, store in a freezer safe container for up to 3 months.
Mel's kitchen notes
When storing add a piece of paper towel as it can get quite moist in there (this is a very moist banana bread). The paper towel will help prevent the mayonnaise banana bread from getting soggy.
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Viral Recipe Alert!
Banana Bread
Due to the secret ingredient in this deliciously moist banana bread it has become one of my most sought after recipes!
Banana Bread
Equipment
Ingredients
- 3 Each Bananas
- 1 Each Large Egg
- ½ Cup Mayonnaise
- 1 teaspoon Vanilla Extract
- 1-½ Cups All Purpose Flour
- ¾ Cup Granulated Sugar
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- ½ Cup Walnuts Chopped
Instructions
- Preheat your oven to 350°F.
- In a large bowl smash the Bananas with a fork and mix them with the wet ingredients (egg, mayo and vanilla) with a mixer until thoroughly mixed and fluffy - about 30 seconds.3 Each Bananas, 1 Each Large Egg, ½ Cup Mayonnaise, 1 teaspoon Vanilla Extract
- Mix the dry ingredients together in a separate bowl with a whisk until thoroughly mixed.1-½ Cups All Purpose Flour, ¾ Cup Granulated Sugar, 1 teaspoon Baking Soda, ½ teaspoon Salt, ½ Cup Walnuts
- Fold the dry ingredients into the banana mixture, until combined (don't over mix)
- Pour the mixture into a greased loaf pan (8-½" x 4-½')
- Bake for 50 Minutes - toothpick should come out clean.
- Take out of the oven and after 5 minutes remove from loaf pan and allow to cool on a rack.
Notes
Nutrition
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Tiffany Fosler says
This is by far the best banana bread ever! I make it so much I don't even have to look at the recipe anymore. This time however, I sifted the flour because it was incredibly clumpy and I noticed the batter was way thinner than usual. That's the only thing I did different, but is it still going to come out ok or does sifting flour even make a difference in consistency? Just wondering if anyone knew because I know the batter should be way thicker.
Melanie Cagle says
Hi Tiffany, thanks for the great review! Yes, sifting flour will definitely make a difference as it tends to make it lighter. You would need to weight/measure it first... then sift it into the recipe, if that makes sense. You probably don't have enough flour in your banana bread which is why the batter seems thinner. Let me know how it comes out?