You would think banana and mayonnaise sound a bit odd but this combination makes delicious and moist banana bread/cake you will really enjoy.
Ingredients
- 200 gr brown sugar
- 50 gr egg (room temperature) about 1 large egg without the shell
- 250 gr mashed very ripe bananas
- 115 gr mayonnaise
- 1 tsp vanilla extract
- 220 gr all-purpose flour plus more to coat the walnuts
- 2 tsp baking powder
- ½ tsp ground cinnamon optional
- ½ tsp salt
- 100 gr walnuts
Decoration (optional)
- Few slices of bananas
- Chopped walnuts
Instructions
- Preheat your oven to 350 F (180 C) for conventional oven. For convection oven, please lower the temperature by 20 degrees. I use a 8 1/2 x 4 1/2 inches loaf pan. I sprayed with non-stick spray and line the bottom with parchment paper for easier removal later.Coat the walnuts with a tablespoon of all-purpose flour and then shake off excess flour
- Mash the ripen bananas with a fork. I like to be able to bite into tiny pieces of bananas, but if you want it really smooth, you can use a blender or immersion blender to puree them
- Add the brown sugar to the bananas and keep whisking and the sugar will dissolve and the mixture will turn watery, that’s normal. Add the egg and whisk again to combine
- Add the mayo and vanilla extract and whisk to combine.
- Sift in flour, baking powder, ground cinnamon (if using) and salt. Use a spatula to combine. Fold in the coated walnut. As long as you don’t see any pockets of flour, you are done mixing
- Pour this into the prepared loaf pan. Tap the pan on the counter a few times to pop any large bubbles. Arrange few slices of bananas on top if you like. Sprinkle some chopped walnuts
- Bake in the preheated oven for 50 minutes or until a cake tester inserted comes out clean with a few crumbs are okay, as long as it’s not wet. You can start checking for doneness at 30 minutes. Every oven can be different. Cool in the pan for 15 minutes
- Then remove from the pan to a cooling rack and let it cools down completely before slicing
