Description
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.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: ≈ 220
- Sugar: ≈ 20g
- Sodium: ≈ 160mg
- Fat: ≈ 9g
- Saturated Fat: ≈ 2g
- Unsaturated Fat: ≈ 5g
- Trans Fat: 0g
- Carbohydrates: ≈ 33g
- Fiber: ≈ 1g
- Protein: ≈ 3g
- Cholesterol: 0mg
