This isn’t the best way to start out a recipe but I don’t like bananas. I can’t peel them and then take a bite. I don’t know if I was over fed them as a child or what. I don’t like them in fruit salad or fried up in bananas foster. BUT I love them in bread. Strange?
This bread is such a great comfort food. I love it for breakfast, toasted with some butter. Or with a cup of tea for an afternoon snack. I cut the slices nice and thick, toast until slightly brown on top and add a cold pad of butter = heaven, I tell ya’.
I must give credit where credit is due. This is my Mother’s recipe. She probably got it from somewhere but I don’t know where. I called her up several years ago to ask for it and it is still on the same piece of paper that I wrote it on. I think that is neat – since it is very abbreviated and covered in many banana and yogurt stains.
- 2 cups flour, sifted
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1/4 cup softened butter
- 2 eggs
- 1 1/2 cups mashed bananas (x3)
- 1/3 cup low-fat plain yogurt
- 1 teaspoon vanilla