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5 from 1 vote

Easy and Moist Eggless Banana Bread recipe with Mayo

A soft, moist, and flavorful banana bread made with a surprising secret ingredient—mayonnaise! This easy eggless banana bread recipe is perfect for breakfast, snack time, or dessert.
Course Breakfast, Dessert, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Servings 1 9x5 loaf
Calories 2810kcal
Author Sushma Iyer

Ingredients

Dry Ingredients

  • 2 cups (240 gms) All Purpose Flour/Maida
  • 1.5 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt

Wet Ingredients

  • 2-3 Ripe Bananas refer notes
  • 1 cup (200 gms) Sugar
  • 1/4 cup (48 gms) Oil
  • 1/4 cup (57 gms) Mayonnaise refer notes
  • 1/4 cup (60 ml) Milk
  • 1 tsp Vanilla extract

Instructions

  • Preheat the oven to 180°C (350°F). Grease a loaf pan or line it with parchment paper.
  • In a large mixing bowl, mash the ripe bananas until smooth. Add sugar, oil, mayonnaise, and vanilla extract. Whisk well until combined.
  • In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Reserve 1–2 tablespoons of this flour mixture.
  • Toss the chopped walnuts in the reserved flour to coat them lightly. Set aside.
  • Add the dry ingredients to the banana mixture in 3 batches, alternating with milk. Gently fold after each addition to avoid overmixing.
  • Fold in the flour-coated walnuts.
  • Pour 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. If the top browns too quickly, tent with foil after 40 minutes.
  • Cool the bread in the pan for 10–15 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!

Notes

  • Bananas: Use soft, spotty bananas for natural sweetness and better texture.
  • Mayonnaise: Adds moisture and tenderness—there’s no eggy or mayo flavor in the final bake. I’ve used eggless mayonnaise, but if you don’t mind using eggs, regular mayonnaise works perfectly well too.
  • Milk: Can be dairy or plant-based. Adding it alternately helps avoid overmixing.
  • Walnuts: Coating in flour keeps them from sinking. Swap with chocolate chips if preferred.
  • 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.
  • Storage: Keeps 2–3 days at room temperature or 5–6 days refrigerated. Freeze for up to 2 months.

Nutrition

Calories: 2810kcal | Carbohydrates: 440g | Protein: 35g | Fat: 105g | Saturated Fat: 13g | Polyunsaturated Fat: 43g | Monounsaturated Fat: 46g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 2153mg | Potassium: 1209mg | Fiber: 12g | Sugar: 233g | Vitamin A: 291IU | Vitamin C: 21mg | Calcium: 484mg | Iron: 4mg
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