Banana Mayonnaise?

Some of you will be born in the fifties and remember that mayonnaise wasn't a condiment that featured much on your tables. What was used to embelish a salad was a salad dressing.

So, when you hear the words ‘Good Housekeeping’ ‘fifties’ and ‘mayonnaise’ in one sentence together, you might raise an eyebrow or two.

In the 'Good Housekeeping's Cookery Book' from 1954 a section is dedicated to dressings with with advice that is still current today: 'The dressing can make or mar a salad. The mistake often made is to use too much dressing, with the result that it swamps the salad instead of making it appetising. If correctly mixed, no surplus dressing should be seen at the bottom of the salad bowl after the salad is thoroughly mixed – there should be just sufficient dressing to flavour the plants and not to soak them'.

The book also contains a recipe named 'Banana mayonnaise' but on closer inspection that is a bit of a misnomer, because it isn't a mayonnaise made of bananas, as the name implies. What it is? It seems to be a salad of bananas with a dressing made of mayonnaise.

Ingredients:
2 bananas
1 lettuce
Mayonnaise
1 oz. of chopped walnuts
1 orange

How to:
Slice the bananas lengthwise and arrange them on a bed of lettuce, coat with mayonnaisse, and sprinkle the walnuts over. Peel the orange, divide into quarters and arrage these in btween the banana slices.

Still...

There’s actually a long tradition of condiments made from fruit, except it belongs to ketchup. Early ketchups included banana, anchovy, and blueberry. Tomatoes ultimately won, but we add sugar (or in the case of most commercial ketchups, high fructose corn syrup) to them, while bananas are plenty sweet on their own. In fact, in most banana-flavored baked goods, you add the bananas to the sugar and mash them together into one sweet mass.

Source and Source.