BANANA BREAD RECIPE WITH MAYO RECIPES

Steps:

• PREHEAT oven to 350 degrees. Coat a 9-inch by 5-inch baking pan with nonstick spray. MASH bananas with a fork in a large measuring cup. Medium bananas should measure about 1 ½ cups. If this is the case, add the entire 1 cup mayonnaise. If the bananas are larger, add slightly less mayonnaise, probably about ¾ cup, to equal 2 ½ cups total bananas and mayonnaise. BEAT in a large bowl the egg, sugar, banana-mayonnaise mixture and vanilla, until mixed well. In a medium bowl, mix flour, baking powder and salt. Fold into banana mixture with pecans (and chocolate chips, if using) just until no streaks of flour can be seen. Turn into the prepared baking pan. BAKE 1 hour, until a toothpick comes out clean when inserted into the center. Cool on a rack 15 minutes, then remove from pan. Cool completely, then wrap in foil. Keeps well up to 5 days. Freezes well.

Steps:

• Preheat oven to 350 degrees. Grease a 9-inch loaf pan; set aside.
• Whisk butter and sugar together for 30 seconds.
• Whisk in mayo, vanilla and eggs until well combined.
• Add bananas to a separate bowl then mash using the back of a fork (small lumps are OK but we’re looking for a pretty wet mash).
• Whisk mashed bananas into batter.
• OPTIONAL STEP: Sift flour, salt and baking powder together. Sometimes I get little white nuggets of flour and/or baking soda in the bread if I don’t sift it but it’s completely optional.
• Stir in flour, salt and baking soda until just combined.
• Pour batter into prepared pan then bake at 350 degrees for 55-65 minutes or until toothpick inserted in the middle comes out clean.
• Cool banana bread completely in the pan before turning out.