mayonnaise banana bread

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There are a lot of banana bread recipes out there claiming to be THE best banana bread. I’ve made a lot of quick breads and banana breads and I’m not kidding when I say this is the easiest and best I’ve ever eaten. The “secret” ingredient is mayonnaise! I know it sounds kind of weird, but trust me. This recipe yields a loaf of banana bread that’s ridiculously moist, just sweet enough, and you probably have everything you need in your fridge and pantry to whip up a loaf. We love this with tea and as a lunch box treat.

Yup. Mayonnaise. Who would have thunk it?

~ preheat oven to 350 degrees F. ~

In a large bowl, combine:

1 large egg, lightly beaten

1/2 cup + 2 Tablespoons mayonnaise (not Miracle Whip)

3 to 4 very ripe bananas, mashed (3 if they’re really big, 4 if they’re smallish)

1 and 1/2 cups unbleached all-purpose flour

1 cup sugar

1 teaspoon baking soda

1 teaspoon sea salt

Generously butter a 9×5 loaf pan. Mix everything until just combined. Don’t over-mix. Pour batter into prepared pan. Smooth top and bake in 350 degree oven for 55 to 65 minutes–just until a toothpick or wooden skewer comes out with a few moist crumbs stuck to it when inserted into the center of the loaf. Cool loaf in pan for 10 minutes. Transfer to a wire rack to cool the rest of the way. Enjoy slightly warm, at room temperature or cold.

~Melissa

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  109 comments for “mayonnaise banana bread

  1. lkulpa
    March 3, 2015 at 7:55 pm

    Made this today. It is excellent! I added a little vanilla and some chopped walnuts. It took a little longer to get completely done in the center, but I just kept checking it every 5 minutes until the toothpick came out clean. Will definitely make again.

    • Melissa
      January 17, 2016 at 5:47 pm

      SO happy you like it! Thanks for visiting and commenting! 🙂

      • k
        September 2, 2017 at 2:53 pm

        how long will the freshly baked bread last in the fridge?

        • Melissa
          September 2, 2017 at 7:17 pm

          a week 🙂

    • Cynthia Cox
      September 6, 2016 at 7:11 am

      Where the recipe says baking soda..does it mean baking powder or is it carb soda?…In Australia baking powder is used witb plain flour to assist witb the rising of the cake…but not needed if using self’raising flour..where as carb soda is used to enrich colour …Which is it in this recipe is it for rising with a plain flour ???

      • Melissa
        September 6, 2016 at 4:17 pm

        Baking soda is used as a rising agent with plain, all purpose flour in this recipe. 🙂

      • Arland Coleman
        November 5, 2016 at 9:44 pm

        In the states, we have baking powder and baking soda. Baking soda is the same as bicarbonate of soda and in the UK.

        • Melissa
          November 7, 2016 at 9:34 pm

          Thanks, Arland! 🙂

        • Josephine B
          December 30, 2016 at 9:13 pm

          Arland, we have the same here in Australia. We have baking powder, baking soda and bicarbonate of soda as you’ve said both “soda’s” are the same product. I’ll be trying this banana bread as I always seem to buy too many bananas then find I’m just having to make another “banana bread” with whatever variation I add. Can’t have enough “banana bread” in the freezer for unexpected guests arriving, just slice, thaw it out and serve. Voila!

        • wanda mans
          August 5, 2017 at 7:48 pm

          where in the recipe does it call for baking powder or baking soda or did I miss it Thanks

          • wanda mans
            August 5, 2017 at 7:50 pm

            sorry but i see
            it now thanks

      • Rudy
        December 28, 2016 at 6:53 pm

        Baking soda is just that

      • Theresa Borchardt
        December 30, 2016 at 4:04 pm

        Banana recipes call for the soda.. yes I lived in Australia… use carb

  2. Donna Baker
    March 25, 2015 at 12:21 am

    banana bread

    • Melissa
      January 17, 2016 at 5:47 pm

      mmmmmm!

  3. April 15, 2015 at 4:04 pm

    I made this today. I added 1 tsp. of vanilla and chopped pecans. I made 3 mini loaves of the most delicious, moist banana bread. thank you for the recipe. I will be making this one again and again.
    bake the mini loaves for 45 min.

    • Melissa
      January 17, 2016 at 5:48 pm

      So happy you like the recipe, Lorraine! Thanks for stopping by! 🙂

      • Marylee Tharp
        December 30, 2016 at 8:46 am

        My daughter baked this and gave me a loaf..I am HOOKED!!!! Know what I will be doing with my ripe bananas from now on, We love pecans, so would add minced pecans in mine..I have baked a lot of banana breads..but this it the TOTAL WINNER.

        • Melissa
          December 30, 2016 at 2:41 pm

          Yay!!! 🙂 So happy you like the recipe, Marylee! I agree. This is the last word in banana bread. You’ll never need another recipe! Thanks for visiting! XO ~M

    • Lisa
      December 29, 2016 at 10:40 pm

      Thanks for letting us know times for the mini loaves. I have several mini loaf pans that I would like to use for this recipe.

      • Melissa
        December 30, 2016 at 2:41 pm

        Such a great little gift idea. Love those mini loaves 🙂

  4. Peggy
    June 16, 2015 at 5:18 am

    just the though of anyone even having a jar of Miracle Whip in the pantry makes me shudder

    This bread sound crazy delish and I will have to bake a loaf for my father this weekend.

    Thanks for the great recipe!!

    • Melissa
      June 16, 2015 at 12:13 pm

      I’m not a fan of Miracle Whip either, Peggy 😉 Enjoy the recipe! xo

      • JS
        January 14, 2016 at 11:16 am

        Miracle Whip is salad dressing – compare the ingredients

        • Melissa
          January 14, 2016 at 2:00 pm

          That is true. Miracle Whip is a completely different thing and I don’t think I’d try it in this bread.

          • Eva Lunt
            March 28, 2016 at 3:09 pm

            Miracle Whip makes a great moist chocolate cake and you put peanut butter frosting on it. Have made it for years. I have a different banana bread recipe but want to try this one. Always like to try new recipes.

    • James law
      June 1, 2017 at 8:29 am

      Haha same here. Miracle whip touched my lips just once in my lifetime. 🙂

  5. Tanisha
    August 25, 2015 at 9:11 pm

    I added walnuts to this recipe and baked it in a budnt pan *i could not find my loaf pan* at 350 for 45 minutes and it came out amazing. Best banana bread pin I’ve found and I’ve tried several. Enjoying some right now with a little bit of butter. Thanks!

    • Melissa
      January 17, 2016 at 5:49 pm

      Hi Tanisha! I’m happy you like the recipe. Thanks for trying it, and for commenting! 🙂 ~M

  6. Linda C
    September 2, 2015 at 8:33 am

    What about high altitude adjustments ???

    • Melissa
      September 3, 2015 at 3:32 pm

      I’m not sure, Linda. I’ve never made this or any other bread in a high altitude. The best advice I can give is to say that you could do what you usually do when you bake quick bread or cake. Hope this helps! 🙂

  7. Kim h
    September 2, 2015 at 7:39 pm

    Do you think one could use a light best foods mayonnaise? All I have.

    • Melissa
      September 3, 2015 at 3:33 pm

      Hi Kim! 🙂

      I’ve never made this with light mayonnaise. My guess would be that a light mayonnaise wouldn’t have enough oil in it for it to work in this recipe. Hope this helps! 🙂 ~M

  8. Sabrina
    September 13, 2015 at 3:07 pm

    This was excellent! My boyfriend was skeptical about using the mayo but this is the most moist banana bread I have ever had! Definitely a do over!

    • Melissa
      September 14, 2015 at 2:58 pm

      I’m so happy to hear that you and your boyfriend liked it, Sabrina! Thanks for visiting my page. XO ~M 🙂

  9. Sheena
    December 5, 2015 at 8:08 pm

    Did you use any baking powder?

    • Melissa
      December 6, 2015 at 2:05 pm

      no… I used egg and baking soda.

  10. Leta
    January 12, 2016 at 10:03 am

    I use mayo in my cornbread and biscuits . Make it real moist . Also use in cakes , wonderful in chocolate mayonnaise cake . Try it , you will like it .

    • Melissa
      January 12, 2016 at 4:17 pm

      I agree, such a great addition to baked goods 🙂 Enjoy the banana bread, Leta! ~M

  11. delfina Mireles
    January 13, 2016 at 7:36 pm

    can you use sour cream?

    • Melissa
      January 14, 2016 at 2:06 pm

      Hi, Delfina! 🙂

      If you’d like to make sour cream banana bread, here’s my recipe. It’s a bit different than the Mayonnaise Banana Bread, but it’s still very good! Hope you like it. Here’s the link:

      http://chindeep.com/2013/09/04/sour-cream-banana-bread/

  12. camille
    January 14, 2016 at 9:51 am

    This is by far..THE BEST banana bread I’ve made. Very moist and tastes delicious with chopped Walnuts added 🙂

    • Melissa
      January 14, 2016 at 2:03 pm

      Yay! I’m so happy you like it! 🙂 XO ~M

      • Michele
        August 5, 2017 at 8:21 pm

        With this recipe could you use zucchini instead. How would that turn out?

        • Melissa
          August 6, 2017 at 2:09 pm

          I’m not sure. I’ve never tried substituting.

  13. Lisa
    January 14, 2016 at 10:16 am

    I’m in England and want to make this recipie. When you say all purpose flour is that what we call plain flour or self raising flour?

    • Melissa
      January 14, 2016 at 2:03 pm

      Self rising flour contains baking powder… All purpose doesn’t. So I guess I’d just use whatever doesn’t contain extra stuff. 🙂 Hope that helps, Lisa! Thanks for visiting!

      • Lisa
        January 14, 2016 at 4:23 pm

        Thanks hun I’m going to give it a try 2mre and see how it turns out. Thanks for the help!!

        • Melissa
          January 15, 2016 at 10:02 am

          My pleasure! Enjoy 🙂

    • cindy3539
      June 22, 2016 at 5:12 am

      Plain flour

    • Margaret McRae Davis
      December 31, 2016 at 11:20 pm

      All purpose=plain, I’m pretty sure.

      • Melissa
        January 1, 2017 at 10:25 am

        Yes. All purpose flour has no added rising agents. 🙂

  14. January 14, 2016 at 10:39 am

    Could u use miracle whip that’s the kind I will eat?

    • Melissa
      January 14, 2016 at 2:02 pm

      Hi Shari!
      I know a lot of people like Miracle Whip and use it in place of Mayonnaise for stuff like sandwiches. Miracle Whip won’t work in this particular recipe though. Sorry about that. Thanks for visiting. That was a very good question 🙂 ~M

  15. Js
    January 14, 2016 at 11:18 am

    My mom told me that during the depression they used mayonnaise as a filler – great in scrambled eggs too! It has an additional egg and oil in it.

    • Melissa
      January 14, 2016 at 2:00 pm

      Smart lady! 🙂 Thanks for sharing that with me.

  16. January 15, 2016 at 7:14 pm

    What if you use normal salt… Not sea??

    • Melissa
      January 17, 2016 at 10:20 am

      that works 🙂 I like to use pink Himalayan sea salt in place of regular table salt in all of my recipes because it’s better for you.

      • Dese
        January 17, 2016 at 3:06 pm

        Your reply made me giggle….yes the pink salt is better for you, however the amount of mayo in the recipe kind of makes ” better for you” moot point,,

        • Melissa
          January 17, 2016 at 5:24 pm

          Hi Dese,
          Mayonnaise, especially organic mayo, isn’t bad for you. If you’re active, taking in this type of fat, even every day, is encouraged. I try to make small changes for the better every day. Using the pink (or grey, or black) salt actually is better for you. This is one of the small changes I’ve made. You could substitute pure maple syrup or raw sugar for the regular sugar, if you wish, and if consuming “healthy” banana bread is a concern for you 🙂 Anyhoo… to answer the original question, when reading a recipe, most salt is interchangeable. No worries. ~M

  17. Christine Palmisano
    January 16, 2016 at 3:46 pm

    My husband loves raisins, could I add them to this. Thanksso much! Looks delicious!

    • Melissa
      January 17, 2016 at 10:19 am

      sure! that would be a yummy addition. Thanks for stopping by, Christine 🙂

  18. Azlinda
    February 2, 2016 at 5:24 pm

    I just made the Banana Bread. The best I ever made…so moist and easy to make. I made big and little pans. Some with pecans and some without. And I don’t ever use Miracle Whip anymore, I try to use all natural foods. So was happy to see it was Mayo!!
    Thank you Melissa!!

    • Melissa
      February 2, 2016 at 6:33 pm

      Hello there! Thanks so much for stopping by to leave your sweet comment. 🙂 So glad you like the recipe. It’s my favorite too. You made my day! XO ~M

  19. Tanya
    February 6, 2016 at 1:52 am

    This is the best Banana bread I have ever made. Only used 1/2 the salt and replaced the extra 2 tablespoons of mayo with chunky apple sauce and also added some cinnamon to the mix. My kids absolutely scoffed it down (so did Hubby). I’ve been making a new one every 2nd day for their lunch boxes. This is definitely a keeper. Thank you

    • Melissa
      December 28, 2016 at 11:35 pm

      So happy you like the recipe, Tanya! 🙂

  20. Marva
    June 16, 2016 at 2:24 pm

    I’ve made banana bread before but by fare this the best moist banana bread I have ever baked and eaten. Made it for potluck and it was the talk for the event.

    • Melissa
      June 16, 2016 at 4:40 pm

      Hi Marva! I’m so pleased you like my recipe! Thanks for letting me know, and for stopping by. 🙂 XO ~M

  21. July 18, 2016 at 4:05 pm

    I just popped my first batch into the oven. I added a tsp. of vanilla, toasted chopped cashews (thought I had pecans, but didn’t), unsweetened coconut flakes, and an extra tablespoon of sour cream, due to the coconut and nuts.
    Oh, almost forgot, after buttering the baking dish, I sprinkled raw sugar around, then added the batter, THEN sifted raw sugar over the top of the batter before baking.
    All my ingredients were organic, just cause I live, eat and shop that way.
    I just cannot leave a recipe alone, always gotta mess with it!
    Hope it turns out as well as the reviews I read from others.
    I’ll let ya know!
    Suzy

    • August 30, 2016 at 6:30 pm

      I was told it was the BEST banana bread ever from my co-workers…wonder if that’s because I write their pay checks or, hum…
      Really, it was delicious. I am over ripening some bananas right now to make this again!
      Suzy

      • Melissa
        December 28, 2016 at 11:36 pm

        Yay!!! Thanks for letting me know, Suzy! 🙂

  22. Becky
    September 17, 2016 at 5:55 pm

    Interested in trying this with a pumpkin bread. Would you just substitute a cup of pumpkin puree for the mashed bananas do you think? And add some pumpkin spice or cinnamon and nutmeg mixture?

    • Melissa
      September 18, 2016 at 3:26 pm

      I think that would work, Becky! 🙂

  23. Angela
    December 2, 2016 at 7:59 pm

    I only have brown sugar. Will this work in the recipe?
    Angela

    • Melissa
      December 3, 2016 at 2:10 pm

      That should be just fine 🙂

  24. Karen Farrell
    December 24, 2016 at 5:16 pm

    My daughter found a recipe similar to this years ago but it used Miracle Whip. We made them into muffins. With Walnuts and chocolate chips. They were fast and fabulous. My daughter burned the recipe,,,,,,,,lol. They were too fast and too easy and too good.

    • Melissa
      December 28, 2016 at 11:37 pm

      Yum! Sounds awesome, Karen! 🙂

  25. Melody
    December 29, 2016 at 5:35 pm

    Has anybody tried this with light mayo?

    • Melissa
      December 30, 2016 at 2:42 pm

      Hi Melody 🙂
      Light mayo won’t work for this. The bread needs that extra fat from the fully-loaded mayo. Great question. Thanks for visiting! ~M

  26. Phyllis
    December 30, 2016 at 11:33 pm

    Just made this mayonnaise banana bread today and it is amazing!! Since I had a zucchini and a can of crushed pineapple on hand and all the ingredients already out, I made a loaf of zucchini pineapple bread too. I added pumpkin pie spice, vanilla and walnuts to both breads. Great recipe!!

    • Melissa
      December 31, 2016 at 2:08 pm

      Wonderful, Phyllis! 🙂 Thanks so much for stopping by. I’m happy you like the banana bread! XO ~M

  27. Gar
    December 31, 2016 at 8:38 pm

    Added a 1/4 to 1/3 cup finely chopped pecan; delicious!

    • Melissa
      January 1, 2017 at 10:26 am

      Ooh! Love that addition! Pecans are so good 🙂 Awesome added crunch. Thanks for sharing, Gar!

  28. Fee
    January 1, 2017 at 1:56 am

    Can this be microwaved? If so, how long for ?thx

    • Melissa
      January 1, 2017 at 10:24 am

      Hi Fee! 🙂
      I’ve never tried microwaving this bread. Sorry I can’t be more help. Please let me know if you try it and how it works. ~M

  29. Barbara Sine
    January 6, 2017 at 2:32 pm

    I am going to make this. I also will add walnuts to it.

  30. Michael
    January 17, 2017 at 10:17 pm

    I made your banana bread to the letter. Came out better then expected. My co-workers also loved it. They suggested I add walnuts and adjust the sugar to include brown sugar. This a good recipe. Thank you!

  31. Debra
    February 18, 2017 at 2:07 am

    Why can’t you use Miracle Whip instead of mayonnaise for this recipe? What does the Miracle Whip do to the recipe that makes it unusable? I’m just curious.

    • Melissa
      February 20, 2017 at 11:36 am

      It has to do with sugar and fat content. Miracle Whip is totally different than real mayonnaise. 🙂

  32. Adelle Johnson
    March 23, 2017 at 4:41 pm

    I said it before, but this is absolutely the BEST banana bread recipe! I make it a least every 2 weeks. Husband loves it and devours it in 24 hours!

    • Melissa
      March 25, 2017 at 9:10 pm

      Yay!!! So happy you like it, Adelle! 🙂 XO ~M

  33. Claudia O'Connor
    March 27, 2017 at 5:58 pm

    I made this bread today and it is really good, but am wondering why the outside of my bread comes out really dark, just shy of burnt. My cousin said hers does the same thing. Is it the mayo? Or maybe the pan. I used a dark pan.

    • Melissa
      March 29, 2017 at 12:17 am

      Strange. That doesn’t happen to me. Comes out perfect every time. Possibly you’re baking the bread too long? I also only bake with glass pans. Hope that helps! 🙂 ~M

      • Claudia
        March 29, 2017 at 7:40 pm

        Will try again. Cooked the first one 60 minutes and it was perfect inside..

        • Melissa
          March 31, 2017 at 11:42 am

          Enjoy 🙂

    • Kathy
      August 5, 2017 at 3:42 pm

      If you use a dark pan, reduce oven temp to 325°F.

  34. Becky
    June 1, 2017 at 8:21 am

    My mother has a recipe for chocolate mayonnaise cake. It is so delicious and moist. I will definitely be trying the banana bread

  35. Andrea
    June 2, 2017 at 9:04 pm

    can you make zucchini bread the same way?

  36. Theresa
    June 3, 2017 at 5:20 pm

    Just wondering if you could do this with gluten free Robin Hood All Purpose Flour and get similar results?

    • Melissa
      June 4, 2017 at 6:20 am

      Hi Theresa 🙂
      Generally GF all purpose flours work similar to regular all purpose flours, so I think it should work. However, I’ve never tried making this recipe GF. Please let me know how it works for you. Thanks for visiting! 🙂 ~M

  37. Mara
    June 6, 2017 at 6:02 am

    Can you use hole wheat flour instead of regular flour?

    • Melissa
      June 6, 2017 at 6:23 am

      Sure, just use a bit less. Use 3/4 cup of flour to every 1 cup of all purpose flour, as a general rule. Hope that helps!

  38. Debra
    July 22, 2017 at 10:41 am

    I have so-o-o much zucchini! Do you think I could substitute some for the banana?

    • Melissa
      July 23, 2017 at 5:05 pm

      I’ve never tried it, but I don’t see why not. 🙂 Just squeeze that zucchini dry before adding.

  39. Sharon
    August 5, 2017 at 4:41 pm

    Can I use salad dressing in place of mayo?

    • Melissa
      August 6, 2017 at 2:11 pm

      No. It won’t work and will make your bread weird. 🙂

  40. Elena
    September 13, 2017 at 7:44 pm

    Made this today – this is the best banana bread recipe ever!

    • Melissa
      September 14, 2017 at 9:39 am

      YAY!!! 😀 I agree, best ever. Thanks so much, Elena.

  41. Kelly
    September 21, 2017 at 7:22 pm

    If you wanted to make this into muffins, how long would they cook for?

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