Ingredients:
1 cup(250g) well-mashed, very ripe banana (from about 3 bananas)
1 cup(200g) lightly packed light brown sugar
1 cup(250g) mayonnaise (preferably Hellmann’s or Best Foods)
3 1/2 ounces(105g) freshly brewed strong coffee or water
2 cups(250g) all-purpose flour
1 3/4 teaspoonsbaking soda
Big pinch of kosher salt
1 to 2 tablespoonsraw sugar
Directions:
Heat the oven to 350°F (175°C), with a rack in the center.
Line a 9 by 5 by 2 1⁄2-inch (23 by 13 by 6.5cm) loaf pan with
parchment paper, leaving a 1-inch (2.5cm) overhang on the
long sides. (Note: This cake will fill the loaf pan to the brim,
so if your pan is smaller, scrape some of the batter into the
wells of a muffin tin and bake them alongside the loaf pan,
checking them for doneness after 20 minutes.)
Stir together the bananas, brown sugar, and mayonnaise
in a large bowl until well combined, then stir in the coffee.
Add the flour, baking soda, and salt and stir until well
combined. Scrape into the pan and sprinkle the top with
raw sugar.
Bake until risen and firm to the touch or until a toothpick
stuck in the middle comes out with just crumbs clinging,
50 to 60 minutes. Lift up the overhanging ends of the
parchment paper, turn the cake onto a rack, and peel off
the parchment. Let cool completely, sugar side up.
Store in an airtight container in a cool place. It will stay
deliciously moist for up to 5 days, though the sugared top
will lose some of its crunch over time.