Best-ever banana bread
Prep 10 min
Total 1 hour 10 min
Plus 45 minutes cooling time
Makes 8 Servings
Updated Nov 24, 2014
Chatelaine
Ingredients
1
1 cup
1/2 cup
Hellmann's mayonnaise
1 tsp
3
3/4 cup
all-purpose flour
3/4 cup
whole-wheat flour
2 tsp
1/2 tsp
1 cup
chopped walnuts
Instructions
- PREHEAT oven to 350F. Grease a 9×5 loaf pan.
- WHISK egg in a large bowl. Whisk in sugar, mayo, vanilla and bananas until combined.
- STIR flours with baking powder and salt in a medium bowl. Add 3/4 cup walnuts. Fold into banana mixture until no white streaks remain.
- SCRAPE into prepared pan and smooth top. Sprinkle with remaining 1/4 cup walnuts.
- BAKE in centre of oven until a cake tester inserted into the middle of the loaf comes out clean, about 1 hour. Transfer pan to a wire rack to cool for 15 min. Turn out loaf and cool completely, about 30 min.
Recipe submitted by Monique Rouillard, Shefford.
Kitchen Tip: this recipe works best when using Hellmann’s original mayo.
Nutrition
Calories 422, Protein 7 g, Carbohydrates 54 g, Fat 21 g, Fibre 3 g, Sodium 322 mg. Good source of Vitamin B6
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