Creamy Banana Egg Mayonnaise – Easy Homemade Banana Mayo Recipe

If you’re looking for a creative way to turn simple ingredients into a creamy homemade spread, this Banana Egg Mayonnaise is an interesting sweet-and-savory recipe to try.

Made with hard-boiled eggs, ripe banana, olive oil, lemon juice, salt, pepper, and a touch of sweetness, everything is blended together until silky and smooth. The eggs create a rich mayonnaise-like base, while ripe banana gives the sauce natural sweetness and an extra-creamy texture.

This homemade spread works well with toast, sandwiches, crackers, pancakes, fresh fruit, or as a creamy dipping sauce.

Creamy Banana Egg Mayonnaise Recipe

Prep Time: 10 minutes

Blending Time: 1–2 minutes

Total Time: About 12 minutes

Yield: About 1 cup

Difficulty: Easy

Ingredients

• 2 large hard-boiled eggs, peeled
• 1 large ripe banana
• 1/4 cup (60 ml) olive oil or avocado oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey or sugar, optional
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 teaspoon Dijon mustard, optional
• 1–2 tablespoons water, as needed

Optional Additions

Depending on the flavor you want, you can also add:

• 1/2 teaspoon vanilla extract for a sweeter version
• 1 small garlic clove for a more savory version
• A pinch of cinnamon
• 1 tablespoon Greek yogurt for extra creaminess
• A little extra lemon juice for more acidity

How to Make Banana Egg Mayonnaise

Step 1: Prepare the Hard-Boiled Eggs

Start with 2 completely cooked hard-boiled eggs.

Place the eggs in a saucepan, cover them with water, and bring to a boil. Cook until fully hard-boiled, approximately 10–12 minutes.

Transfer the eggs to cold water and let them cool.

Peel away the shells and cut each egg in half.

Allow the eggs to cool completely before blending.

Step 2: Prepare the Banana

Peel 1 large ripe banana and cut it into thick slices.

For this recipe, use a banana that is ripe but not extremely overripe. A yellow banana with a few small brown spots provides plenty of sweetness while maintaining a pleasant flavor.

Add the banana slices to a tall blender jar.

Step 3: Add the Eggs

Place the peeled hard-boiled eggs into the blender with the banana.

Hard-boiled eggs provide structure and richness, while the banana helps make the mixture naturally thick and creamy.

Step 4: Add the Olive Oil

Pour 1/4 cup (60 ml) of olive oil or avocado oil into the blender.

If you don’t want a strong olive flavor, choose a mild olive oil or avocado oil.

The oil gives the finished sauce a richer, smoother mouthfeel.

Step 5: Add Fresh Lemon Juice

Pour in 1 tablespoon of fresh lemon juice.

Lemon is particularly important because it balances the sweetness of the banana and richness of the eggs and oil.

It also helps keep the banana mixture from browning as quickly.

Step 6: Add the Seasonings

Add:

• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 teaspoon honey or sugar, optional

Because ripe banana is already naturally sweet, you may not need additional sugar.

For a more traditional mayonnaise-inspired flavor, add 1 teaspoon Dijon mustard.

Step 7: Blend Everything Together

Secure the lid and begin blending on low speed.

Gradually increase to medium or high speed.

At first, you’ll see pieces of banana and egg moving around the blender. Continue blending for approximately 30–60 seconds.

The mixture should gradually transform into a thick, pale-yellow, smooth cream.

Stop the blender and scrape down the sides if necessary.

Blend again until there are no visible pieces of egg or banana.

Step 8: Check the Consistency

Scoop up some of the mixture with a spoon.

The finished banana mayo should be thick, creamy, glossy, and easily spreadable.

If it’s too thick, add 1 teaspoon of water at a time.

Blend after each addition until you reach your preferred consistency.

Avoid adding too much water at once because the mixture can quickly become too thin.

Step 9: Taste and Adjust

Taste a small amount and adjust the flavor.

For more freshness, add extra lemon juice.

For a more savory flavor, add a little more salt, black pepper, or Dijon mustard.

For a sweeter spread, add a small amount of honey.

If you’re making a breakfast version, a tiny pinch of cinnamon can also work well.

Step 10: Blend Again Until Silky

After adjusting the seasonings, blend for another 10–20 seconds.

For the best result, the finished mixture should have a texture similar to a very creamy mayonnaise or thick salad dressing.

It should be completely smooth with no visible banana or egg pieces.

Step 11: Transfer to a Jar

Pour or spoon the banana egg mayonnaise into a clean glass jar or airtight container.

Smooth the surface and close the lid tightly.

Refrigerate for approximately 30 minutes before serving. Chilling allows the flavors to come together and can help the mixture become slightly firmer.

How to Serve Banana Egg Mayonnaise

Because this recipe combines sweet and savory flavors, there are several ways to enjoy it.

Try it with:

• Toasted bread
• Sandwiches
• Crackers
• Breakfast wraps
• Pancakes
• Waffles
• Fresh fruit
• Vegetable sticks
• Chicken sandwiches

For a simple breakfast, toast a thick slice of bread and spread a generous layer of banana egg mayo over the surface.

Finish with sliced banana, chopped nuts, or a tiny drizzle of honey.

Make It Into a Creamy Banana Dressing

You can also transform the recipe into a pourable dressing.

Prepare the mayonnaise as directed, then add 2–3 tablespoons of water and another teaspoon of fresh lemon juice.

Blend again until smooth and pourable.

For a fruit-oriented salad, keep the dressing slightly sweet. For a savory salad, leave out the honey and increase the mustard and lemon juice.

Sweet Banana Cream Version

For a sweeter breakfast spread, use:

• 2 hard-boiled eggs
• 1 ripe banana
• 2 tablespoons mild oil
• 1 tablespoon lemon juice
• 1 tablespoon honey
• 1/2 teaspoon vanilla
• A tiny pinch of salt

Blend until completely creamy.

This variation pairs particularly well with toast, pancakes, waffles, and fresh berries.

Savory Banana Mayo Version

For a more savory sauce, combine:

• 2 hard-boiled eggs
• 1 ripe banana
• 1/4 cup olive or avocado oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 small garlic clove
• 1/4 teaspoon salt
• Black pepper

Leave out the honey.

Blend until silky smooth and use it as a sandwich or wrap spread.

Tips for the Creamiest Texture

Use a ripe banana. An underripe banana won’t blend as smoothly and may taste slightly starchy.

Cool the eggs before blending. This is especially important if you’ve just boiled them.

Use a mild oil. Strong extra-virgin olive oil can overpower the banana.

Add water gradually. Start without extra water and only add it if the sauce is too thick.

Blend thoroughly. Keep blending until the mixture looks completely silky rather than grainy.

Use fresh lemon juice. Besides providing flavor, its acidity helps slow the natural browning of banana.

How to Store Banana Egg Mayonnaise

Transfer the finished mixture to a clean airtight container and refrigerate immediately at 40°F (4°C) or below.

Because this recipe contains cooked eggs and fresh banana, it’s best made in a small batch. For best quality, use it within about 2–3 days.

The surface may darken slightly over time because banana naturally oxidizes. Keeping the container tightly sealed and adding sufficient lemon juice can help slow this process.

If the sauce develops an unusual smell, flavor, or appearance, discard it.

Why You’ll Love This Recipe

This Creamy Banana Egg Mayonnaise is an unusual but easy way to combine ripe banana and hard-boiled eggs into a smooth homemade spread.

The banana provides natural sweetness and creaminess, eggs create body, olive oil adds richness, and lemon juice balances everything with fresh acidity.

Simply add everything to a blender, blend until thick and silky, chill, and serve. The result is a creamy sweet-and-savory sauce that can be customized for toast, sandwiches, breakfast dishes, or dipping.