Mama used to make banana bread often and give us thick slices, toasted, with peanut butter for breakfast. It’s one of my favorite comfort foods that takes me back, though I don’t make banana bread very much.
You need some very very ripe bananas to make it — the banana should have lots of brown flecks all over it. That’s going to make a sweet, tender banana bread. If you have some overly ripe bananas, but lack the time to make the bread right now, you can peel, cube and freeze the bananas. When you’re ready, pull them out and thaw them before mashing and making the recipe. That’s what my mama always did and she is smart.
- 2 cups all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup mashed ripe banana (2-3 bananas)
- ⅔ cup brown sugar
- 6 tablespoons soft butter
- 2 eggs
- ½ cup plain yogurt or buttermilk
- 1 teaspoon vanilla extract
- ½ cup chopped pecans (optional)