Easy and Moist Eggless Banana Bread recipe with mayo

Eggless Banana bread with mayo might sound unexpected, but this easy banana bread made with a secret ingredient (as the name suggests 😉) guarantees the perfect texture and rich flavor.

This super-moist banana bread recipe is one of those easy recipes that also checks the box for delicious recipes —soft, moist, and full of flavor. My recent obsession. 

Eggless Banana Bread 

This mayonnaise banana bread has quickly become my new favorite twist on the classic recipe. It’s soft, fluffy, and incredibly moist—thanks to the mayo, which adds richness without needing eggs.

Banana bread is a family favorite in our home, and over time, I’ve shared so many different versions—air fryer banana bread, chocolate banana bread, a vegan banana bread, and even turned them into banana bread muffins. This one is the newest addition to the collection, and it's quickly becoming a new favorite for how easy and surprisingly delicious it turns out.

If you enjoy trying different recipes for quick breads, this one’s a must-add to your list of delicious banana bread ideas. Whether you're baking for breakfast, a snack, or a dessert, it's truly the best banana bread recipe to keep in your rotation.

Ingredients

Dry Ingredients

• 2 cups (240 g) all-purpose flour (maida)
• 1½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt

Wet Ingredients

• 2–3 ripe bananas (see notes)
• 1 cup (200 g) sugar
• ¼ cup (48 g) oil
• ¼ cup (57 g) Mayonnaise (refer notes)
• ¼ cup (60 g) milk
• 1 tsp vanilla extract

Add-Ons

• 1/2 cup (60 gms) Chopped Walnuts

Ingredients Notes:

• Bananas: Use overripe bananas with black spots on the peel. They’re sweeter, softer, and mash easily, which adds natural moisture and flavor to the bread. About 1 cup or 160 to 170 gms mashed banana works best for this recipe.
• Mayonnaise: Eggless mayonnaise adds moisture, richness, and a tender crumb without the need for eggs. Don’t worry—there’s no mayo taste in the final bread. If you don’t mind using eggs in your recipe, regular mayonnaise works absolutely well too.
• Milk: You can use any milk—dairy or plant-based like almond or oat milk. Adjust the quantity slightly depending on how thick your banana mash is; the batter should be thick but spoonable.
• Sugar: Regular white sugar is used here, but you can substitute with brown sugar for a deeper flavor. You may slightly reduce the amount if your bananas are extra sweet.
• Oil: A neutral oil like sunflower or canola works best. Avoid oils with strong flavors.
• Walnuts: Walnuts add a lovely crunch and nutty flavor to the bread. You can toast them lightly for extra flavor or swap them with chocolate chips if you prefer.

Step by Step Instructions

Preheat your oven to 180°C (350°F) and prepare a loaf pan by greasing it with a non-stick spray or lining it with parchment paper.

In a large bowl, mash the bananas until smooth—this should yield about 1 cup of mashed bananas. Add the sugar, oil, mayonnaise, and vanilla extract to the mashed banana and whisk until well combined (image 1).

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. 

Reserve 2 tablespoons of this flour mixture and toss the chopped walnuts in it to coat them evenly. This helps the walnuts stay suspended in the batter instead of sinking to the bottom.

Add the remaining dry ingredients to the banana mixture in 3 batches, alternating with the milk (image 2). 

Gently fold the mixture with a spatula after each addition, being careful not to overmix.

Once the batter is nearly combined, fold in the flour-coated walnuts (images 3 and 4).

Let the bread cool in the pan for 10 to 15 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Storage Instructions

• Room Temperature:
  Store the banana bread in an airtight container at room temperature for up to 2–3 days. Make sure it’s completely cooled before storing to avoid condensation and sogginess.
• Refrigerator:
  For longer freshness, wrap the loaf tightly in cling film or foil and store it in the fridge for up to 5–6 days. Warm up individual slices in the microwave for about 10–15 seconds before serving.
• Freezer:
  Banana bread freezes well. Wrap individual slices or the whole loaf tightly in plastic wrap and then place it in a ziplock bag or airtight container. Freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature for a few hours.

Best Tips

• Choose bananas with plenty of black spots on a mostly yellow peel. They should be soft and sweet but not overly mushy or leaking liquid. Avoid bananas that are oozing or have a strong fermented smell—those are too overripe and can affect the taste and texture of the bread.
• Use a kitchen scale if possible for consistent results. Too much flour can make the bread dense, while too much liquid may result in a soggy texture.
• Before folding in the walnuts, toss them in 1–2 tablespoons of the dry flour mixture. This helps prevent them from sinking to the bottom of the loaf while baking.
• Mayonnaise may sound like an unusual ingredient, but it adds moisture, fat, and structure, resulting in an incredibly soft and tender crumb. Use eggless or regular mayo based on your preference.
• Add the flour mixture and milk in batches to the wet ingredients. This helps avoid overmixing, keeping the bread light and fluffy.
• Start checking the loaf around the 50-minute mark. Insert a toothpick or cake tester into the center—if it comes out clean or with a few moist crumbs, it’s done.
• Banana bread continues to set as it cools. Slicing too early can lead to a gummy or underbaked texture.

Related Recipes

• Air Fryer Banana Bread
• Eggless Banana Bread
• Chocolate chip Banana Bread

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