Recently I was contacted by Nasoya to do a review of their “Nayo” products. To be honest, I’ve never been too partial to mayonnaise and I told this to the lovely Nasoya representative, but the reason I decided to carry on with the review on my blog is because Nasoya’s products use non-GMO ingredients, no preservatives, and have added Vitamin B12. Nasoya’s Nayo is also vegan, so not only do you veg heads get the opportunity to choose a healthier mayo alternative, but it has added Vit. B12, which is sometimes a deficiency in the vegan world.
I wanted to support Nasoya’s products (especially since they make such excellent tofu) and make you guys, my fellow healthy beings, aware of the healthier mayo alternatives out there.
Take a look at the nutrition facts for Kraft and Hellmann’s mayo, respectively.
All of the above mayos contain preservatives and the questionable use of GMO ingredients. “Enzyme modified egg yolk” what even is that. Guh.
Well no worries my friends, because you now have the opportunity to try some Nayo out for yourself as well. Nasoya is giving away samples of their Nayo to a lucky reader. Just drop a comment below telling me your thoughts on a healthier Nayo alternative and a way to contact you.
Winner is Jessie C. Congrats Jessie, I just emailed you!
So since I’m not a mayo fan, I couldn’t let these babies go to waste. I decided to make a banana bread with the mayo, and what a good idea that was..Super moist and you can’t even taste it. I got inspiration from Nasoya at Vida Vegan Con in Portland and Nasoya’s website, which showcased banana muffins made with Nayo.
It tastes quite superb indeed. Check it out for yo self.
1 1/2 cups white whole wheat flour
1 tsp cinnamon
1-2 tsp ground coffee (optional)
2 tsp baking powder (I used gluten/sodium-free)
1/4 cup NayoWhipped
2 large very ripe bananas (about 1 1/2 cup), mashed
6 oz (one container) plain 0% greek yogurt
1/2 cup honey
1/2 cup all-natural peanut butter (I used no salt/sugar added)
2 tsp vanilla extract
1/2 cup chocolate chips
1/2-1 cup walnuts
1. Preheat the oven to 350 F whenever you please
2. Combine the dry ingredients in a large bowl and mix well
3. Add in the wet ingredients, mix and then combine with dry ingredients (my lazy method, but works nonetheless)
4. Fold in walnuts and chocolate chips
5. Grease/spray/line banana loaf pan with some sort of nonstick cooking magic type deal
6. Add batter to pan, add pan to oven
7. Cook for about 50-60 minutes, or until toothpick comes out clean
8. Let sit for a few minutes and then transfer to a cooling rack
9. Slice and eat. Store in fridge
So, what accounted for the lovely swirled pattern on my b. bread?…For whatever odd reason, I decided to start baking the b. bread without nonsticking the pan. Silly, silly. I took out the batter, sprayed the pan and then added back the batter.
The chocolate chips had already started to melt and to my amazement they created a swirl of beautiful chocolatey art. If you’re interested in recreating this striking loaf, I would suggest going about the normal nonsticking method, then putting the bread in for about 5-10 minutes, or until chocolate starts to melt and then taking a utensil to swirl around the batter to create this marbled masterpiece.
Also I did not add in any ground coffee, but as I was enjoying a slice of this delightful bread I felt as if the addition of such ingredient would really enhance the flavors. Next time I will be doing so for sure. Let me know if you try it out.
Making banana bread on a lazy, rainy Sunday afternoon whilst listening to Tame Impala has to be one of my favorite things to do…