I’m excited to share this super-moist banana bread recipe made with a surprising twist—mayo! It’s soft, flavorful, and perfect for breakfast, a snack, or dessert.
Why You’ll Love This Recipe
I love how this bread turns out: thanks to the mayo, it gets a rich, tender crumb and doesn’t need eggs at all. Using ripe bananas adds natural sweetness and flavor, and combining the bananas, mayo, oil, and milk yields a batter that bakes into something moist and satisfying. I also like that it’s a bit different—mayo might sound odd at first, but the results speak for themselves.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Dry Ingredients
2 cups (240 g) all-purpose flour
1½ tsp baking powder
½ tsp baking soda
¼ tsp salt
Wet Ingredients
2-3 ripe bananas (about 1 cup / 160-170 g mashed)
1 cup (200 g) sugar
¼ cup (48 g) oil (neutral-flavored)
¼ cup (57 g) mayonnaise (eggless or regular)
¼ cup (60 ml) milk (dairy or plant-based)
1 tsp vanilla extract
Add-Ons (optional)
½ cup (60 g) chopped walnuts (or swap for chocolate chips)
Directions
Preheat the oven to 180 °C (350 °F). Grease a 9×5″ loaf pan or line it with parchment paper.
In a large bowl, mash the ripe bananas until smooth. Add the sugar, oil, mayonnaise, and vanilla extract; whisk until well-combined.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Reserve about 1–2 tablespoons of this flour mixture, then toss the chopped walnuts in the reserved flour so they are lightly coated (this helps prevent them from sinking).
Add the remaining dry ingredients to the banana mixture in three batches, alternating with the milk. After each addition, fold gently with a spatula to avoid overmixing.
Fold in the flour-coated walnuts.
Transfer the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely tent with foil after about 40 minutes.
Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Servings and Timing
Makes: 1 loaf (9×5″)
Prep time: approx. 15 minutes
Cook time: approx. 50 minutes
Total time: around 65 minutes
Variations
Swap in brown sugar in place of regular white sugar for a deeper, caramel-like flavor.
Use plant-based milk (almond, oat) instead of dairy milk for a dairy-free version.
Replace walnuts with chocolate chips, pecans, or dried fruits for a different twist.
For a lighter oil footprint, you could try substituting part of the oil with applesauce or yogurt (note: may affect texture slightly).
Add spices like cinnamon or nutmeg for a spiced banana bread version.
Storage/Reheating
Room temperature: Once completely cooled, store the loaf in an airtight container for up to 2-3 days.
Refrigerator: Wrap the loaf in cling film or foil, or place in an airtight container; store up to 5-6 days. To serve, warm individual slices in the microwave for about 10-15 seconds.
Freezer: Wrap the whole loaf or individual slices in plastic wrap and place in a freezer-bag or airtight container. Freeze up to 2 months. Thaw in the refrigerator overnight or at room temperature for a few hours.
FAQs
How ripe should the bananas be for best results?
I recommend using bananas with lots of black spots on mostly yellow peel—they’re sweeter, softer, and easier to mash. Avoid bananas that are leaking or overly fermented in smell.
Will the bread taste like mayonnaise?
No — I tried it myself, and while mayo might seem unusual, it adds moisture and richness without imparting a mayo-flavor. If you used eggless mayo, it works just as well.
Can I make this bread vegan?
Yes — you can use eggless mayonnaise or swap mayo with a vegan substitute, use plant-based milk, and ensure other ingredients (like sugar) meet your vegan standards. The texture will still be pleasantly moist.
What if I don’t have walnuts — can I skip or swap them?
Absolutely — you can skip them entirely. You can also swap in chocolate chips, pecans, or other chopped nuts. If you use mix-ins, coating them with a tablespoon or two of flour helps them stay suspended in the batter.
How do I know when the bread is done baking?
Insert a toothpick or cake tester into the center of the loaf after about 50 minutes of baking. If it comes out clean or with a few moist crumbs (but not wet batter), the bread is done. The bread continues to set as it cools, so slicing too early may yield gummy texture.
Conclusion
I’m really pleased with how this unexpected twist on banana bread turned out. The combination of ripe bananas, mayo, and the other wet ingredients gives a wonderfully moist, tender crumb. It’s easy to make, adaptable with variations, and stores well for later enjoyment. I hope you’ll enjoy baking and savoring this loaf as much as I do!
This Eggless Banana Bread with Mayo is a super‑moist loaf made without eggs, using mayonnaise to enrich the texture. Ripe bananas add natural sweetness while oil, milk, and mayo create a tender, flavorful crumb that’s perfect for breakfast, snack or dessert.
Ingredients
2 cups (240 g) all‑purpose flour
1½ tsp baking powder
½ tsp baking soda
¼ tsp salt
2‑3 ripe bananas (≈1 cup / 160‑170 g mashed)
1 cup (200 g) sugar
¼ cup (48 g) neutral‑flavored oil
¼ cup (57 g) mayonnaise (eggless or regular)
¼ cup (60 ml) milk (dairy or plant‑based)
1 tsp vanilla extract
½ cup (60 g) chopped walnuts or chocolate chips (optional)
Instructions
Preheat oven to 180 °C (350 °F). Grease a 9×5″ loaf pan or line it with parchment paper.
In a large bowl mash the ripe bananas until smooth. Add sugar, oil, mayonnaise, milk and vanilla extract; whisk until well combined.
In another bowl sift together flour, baking powder, baking soda and salt. Reserve about 1‑2 Tbsp of this flour mixture, then toss the walnuts (or chocolate chips) in that reserved flour to prevent sinking.
Add the remaining dry ingredients to the banana mixture in three batches, alternating with the milk, folding gently after each addition to avoid over‑mixing.
Fold in the flour‑coated walnuts (or chocolate chips) if using.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50‑60 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs. If the top browns too quickly, loosely tent with foil after about 40 minutes.
Let the loaf cool in the pan for 10‑15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
The mayonnaise replaces eggs and adds richness and moisture — you won’t taste it distinctly. :contentReference[oaicite:0]{index=0}
Use very ripe, spotted bananas for best flavour and sweetness.
Avoid over‑mixing the batter as that can lead to a denser loaf.
If you’re adding mix‑ins (nuts or chocolate chips), coat them in a little flour so they remain suspended in the batter rather than sinking.
For a dairy‑free version, use plant‑based milk and ensure your mayo is vegan.
