I was very leery of the mayo in this, because I hate mayo, but I didn't have any yogurt or other substitutes, so I gave it a try. My third banana was way too overripe, so I used 2 big ripe bananas and a tad extra mayo. I did sub out a half cup of flour for whole wheat. I put the batter into 3 mini loaf pans, baked for about 35 minutes at 325 degrees and just tried my first slice. Delicious!! I am impressed with how simple this recipe is, and how great the results were. No soggy middle, no dry texture, no mayo flavor, just pure goodness. This may be my new go-to recipe for banana bread. Much simpler than my other healthy version, and it tastes like full fat.

Reviewed On: Jan. 23, 2013