I still remember the first time I saw mayonnaise in a banana bread recipe—I was skeptical.
But one bite changed everything.
This bread is so soft, moist, and rich without any butter or oil.
The mayo gives it a subtle tang and unbeatable texture, making it a surprise hit at every brunch or bake sale I bring it to.
Why You’ll Love This Recipe
This recipe is beautifully simple, requires no mixer, and delivers consistent results.
The mayonnaise replaces traditional fats like butter or oil, keeping the bread moist for days.
And the banana flavor really shines through—just the way I like it.
What You’ll Need (Ingredient Highlights)
Bananas: Use overripe bananas for the richest flavor and best moisture.
Mayonnaise: Adds tangy richness and softness—trust me, it works.
Egg: Helps bind and provide lift.
All-purpose flour: The sturdy base of this classic loaf.
Baking soda: Reacts with the bananas and mayo to create fluffiness.
Salt: Balances sweetness and deepens flavor.
Sugar: Just enough for a sweet but not-too-sweet loaf.
Pecans (optional): For crunch and nutty depth—highly recommended!
Pro Tips Before You Start
Use room temperature ingredients to help the batter mix evenly.
Do not overmix—gentle stirring keeps the texture tender.
Line your pan with parchment for easy removal and prettier slices.
If using nuts, toast them first to enhance their flavor.
How to Make Banana Bread with Mayonnaise
Step 1: Prep the Oven & Pan
Preheat your oven to 350°F (175°C).
Grease an 8×4-inch loaf pan or line it with parchment paper for easy removal.
Step 2: Mash the Bananas
In a bowl, mash your ripe bananas with a fork until mostly smooth, leaving a few chunks for texture.
Step 3: Mix the Wet Ingredients
Add mayonnaise and the egg to the mashed bananas.
Stir until everything is well blended.
Step 4: Combine the Dry Ingredients
In a separate large bowl, whisk together the flour, sugar, baking soda, salt, and chopped pecans if using.
Step 5: Bring It All Together
Pour the wet mixture into the dry ingredients.
Stir gently until just combined—the batter will be thick, and that’s perfect.
Step 6: Bake
Pour the batter into your prepared loaf pan.
Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool and Serve
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Slice and enjoy!
What to Serve It With
A thick slice of this banana bread pairs beautifully with a hot cup of coffee or a glass of cold milk.
It’s also lovely with a smear of cream cheese or a drizzle of honey for a sweet touch.
Variations / Substitutions
Swap pecans with walnuts or chocolate chips for a fun twist.
Use light mayo if you prefer a slightly lighter version.
Add spices like cinnamon or nutmeg for extra warmth.
Storage & Leftovers
Store leftover banana bread wrapped tightly in plastic wrap at room temperature for up to 4 days.
It also freezes well—wrap slices individually for quick breakfast or snack options.
FAQs
Can I really use mayonnaise in banana bread?
Yes! Mayonnaise is just oil and egg—it adds moisture without any strong taste.
What can I use instead of mayonnaise?
You can try sour cream, Greek yogurt, or even mashed avocado for similar moisture.
Can I make this recipe gluten-free?
Yes, just use a 1:1 gluten-free flour blend designed for baking.
Why is my banana bread dense?
Overmixing the batter can make the bread dense. Stir just until the flour disappears.
Can I freeze this banana bread?
Absolutely! Wrap slices or the whole loaf tightly and freeze for up to 3 months.
Do I need to use overripe bananas?
Overripe bananas are best—they’re sweeter, softer, and easier to mash.
Can I double the recipe?
Yes, double it and use two loaf pans or bake in a 9×13-inch pan (adjust baking time).
Final Thoughts
This banana bread with mayonnaise might sound unconventional, but it has become one of my go-to recipes.
It’s fuss-free, forgiving, and always leaves people asking for the recipe.
Once you try it, you might just prefer it over the classic version.
Banana Bread with Mayonnaise
Ingredients
Method
- Preheat oven to 350°F. Grease or line an 8×4-inch loaf pan.
- In a bowl, mash the bananas. Stir in mayonnaise and egg until smooth.
- In a separate bowl, mix flour, sugar, baking soda, salt, and pecans.
- Add the wet mixture to the dry and stir just until combined (batter will be thick).
- Pour into the prepared pan and bake for 60–70 minutes or until a toothpick comes out
- See full steps with tips & photos → https://theboatshedcafe.com/moist-banana-bread-with-mayonnaise/
