Butterless banana bread

INGREDIENTS for 9x4 loaf pan

• All purpose flour - 3/4 cup

• Cake flour - 3/4 cup

• Baking soda - 1 tsp

• Salt - 1/2 tsp

• Brown sugar - 1/2 cup

• White sugar - 1/8 cup

• Light mayonnaise - 1/2 cup

• Egg - 1

• (Optional) Egg yolk - 1

• Vanilla extract - 1/2 tsp

• Banana - 2 large or 3 medium, over-ripe or baked with peel at 300F for 20 minutes

OTHER SUPPLIES

• 9x4" cake pan

• Parchment or wax paper

OPTIONAL

• Chocolate chips - 1/4 cup

• Peanut butter cream cheese filling:

  • Peanut butter - 1/4 cup

  • Cream cheese - 4 oz

  • Egg white - 1

  • Brown or white sugar - 1/4 cup

DIRECTIONS

1. In a medium mixing bowl, mash the bananas into fine mush. Add the other wet ingredients and mix well:

   • light mayo - 1/2 cup

   • egg - 1

   • vanilla extract - 1/2 tsp

2. In a small mixing bowl, mix all the dry ingredients together:

   • Cake flour - 3/4 cup

   • All purpose flour - 3/4 cup

   • Baking soda - 1 tsp

   • Salt - 1/2 tsp

3. Add the dry ingredients to the wet ingredients. Mix well. The batter should be slightly dry. Add optional chocolate chips into the batter and mix again.

4. Preheat the oven to 350F.

(Optional) Peanut butter cream cheese filling

5. In a mixing bowl, use a hand mixer to whip the egg white until it peaks.

6. Mix in the peanut butter (1/4 cup), cream cheese (4oz) and sugar (1/4 cup).

7. Line the loaf pan with parchment paper and pour the batter into the pan. Even the batter inside the pan with a spatula. If adding the peanut butter cream cheese filling, place half of the batter inside the pan. Add the peanut butter cream cheese filling, and then place the second half of the batter on top.

8. Bake the bread for 60-65 minutes. If using the toaster oven to bake, tent the top with aluminum foil for the first 45 minutes to prevent burning the top.

NOM NOM CHOMP!