Banana Bread

I just made some banana bread yesterday, and it turned out great. I've been using this recipe for about 7 years now. I originally found it somewhere, but I have made so many changes and adjustments to it,I think I can claim it as my own! It has lots of bananas in it, so it always turns out very moist. Noticeably absent are walnuts. I know I am odd, but I do not like nuts of any kind in my baked goods; in salads and for snacking, I love them!
With that, here is my recipe:

Kristin's Banana Bread

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 tablespoon real mayonnaise
1 1/2 cups brown sugar, lightly packed
2 eggs, beaten
1/4 cup applesauce
2 1/3 cups (approx 5 bananas) mashed, over-ripe bananas

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees c). Lightly grease a 9X5 inch loaf pan.

2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs,mashed bananas, applesauce and mayonnaise. Scrape sides of bowl, and mix thoroughly. Stir banana mixture into flour mixture. Mix gently, just enough to combine ingredients and moisten flour. Pour batter into prepared loaf pan.

3. Bake in preheated oven for 60 minutes, and check at that time. Toothpick inserted into center should come out clean. This mix is very moist and may need a bit more time, depending on your oven. If so, lower oven temp. to 320 F, and continue to bake for approx 10 more minutes.