Adapted from Miracle Whip “Take-Five” Banana Bread. I replace Miracle Whip with Hellmann’s mayo. I freeze overripe bananas. The banana bread is moist and not too sweet. I toss into the batter half a cup of dark chocolate chips. This recipe is a winner.

I cup mayonnaise
1 cup fully ripe bananas (about 3)
2 cups all-purpose flour
¾ granulated sugar
2 tsp baking soda

Preheat the oven to 350F. Grease 9 x 5-inch loaf pan.

Combine mayonnaise and bananas in standing mixer or food processor or in large bowl.

Mix flour, sugar and baking soda in another bowl. Add to mayonnaise mixture, stir just until moistened – batter will lumpy.

Pour into greased loaf pan. Bake 55 minutes to 1 hour or until toothpick inserted in centre comes clean. Transfer to wire rack; cool in pan 10 minutes.

Makes about 15 servings.