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This easy banana bread recipe is a simplified version of classic banana bread. We have an excellent recipe for honey-sweetened banana muffins with coconut oil and a zucchini-banana bread blend my whole family loves.
But this delicious loaf gives those a run for their money.
To make banana bread easier
There’s a secret ingredient that does double duty, keeping the bread moist and adding flavor: mayonnaise! Stick with me here. Mayo is mainly oil and eggs. By using this one ingredient, we’re cutting out the need for an armful of pantry supplies.
To make banana bread healthier
Since this is a Foodlets makeover, I cut out some sugar then added a little whole wheat flour plus chia seeds. Everyone always loves a little chocolate, so I threw in a couple tablespoons of mini chocolate chips. Mini chocolate chips are a game changer: just a scant amount adds flavor without tons of sugar.
How to bake banana bread faster
Here’s my secret for cooking banana bread in half the time. Use quarter sheet pans, or casserole pans! I line mine with parchment paper and bake for 30 minutes.
NOTE: This is a double batch of batter below. You’ll use one pan for a regular batch.
Easy Banana Bread
With a few updates, this easy banana bread recipe is faster and even a little healthier than the classic recipe.
3 medium-large bananas (the softer/browner the better!)
1/2 cup mayonnaise
1 large egg
1 cup all-purpose flour
1/2 cup whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup lightly packed brown sugar
3 tablespoons chia seeds (optional)
3 tablespoons mini chocolate chips (optional)
- Preheat oven: Set at 350 degrees F. Prepare a loaf pan with butter or baking spray.
- Mix wet ingredients: In a standing mixer or large bowl, beat the bananas (or use a potato masher) until liquified. Some chunks are fine. Add 1 egg and mayonnaise. Beat until combined, about 20 seconds.
- Add dry ingredients: Add all-purpose flour, whole-wheat flour, baking soda, salt and brown sugar plus chia seeds and mini chocolate chips (if using). Beat until well combined, about 20 seconds. Scrape down the sides of the bowl and stir as needed.
- Pour into prepared loaf pan and bake for 60 minutes. OR for faster bread, use a casserole pan or quarter sheet pan lined with parchment paper and bake for 30 minutes.
What you need to make easy banana bread
Other than a mixer and a spatula, it’s all about the pans for banana bread.
I have metal pans that I love. They come in a pack of two, which works perfectly because I always double this recipe. You DO have to hand wash many metal pans, and this set is no exception but it’s honestly a thirty second job. The consistently excellent results are worth it.Some people swear by glass pans and having a lid makes for excellent storage (not that this bread lasts long!)
To save time, I often use a quarter sheet pan (a casserole pan would do the job too). The bread comes out in a cake shape but it’s still easy to slice and you get easy banana bread in 30 minutes! (I’ve had a set of two like these for 12 years and would buy them again. If these pans are new to you, this set includes 3 sizes and has more than 24,000 positive reviews!)
Tiny loaf pans are another option. I use these to bake gifts ALL THE TIME. This post contains affiliate links. When you make a purchase through a link, Foodlets receives a very small commission at no extra cost to you. Thanks for your support!