Sunday morning I realized the bananas that had been lingering in the fruit basket were way past their prime. The only thing to do with over ripe bananas is make banana bread and I did just that.

This recipe comes from my Aunt Maria. Aunt Maria always made her own yoghurt, this was before making your own yoghurt was mainstream. As a young child I remember thinking it must be something they do in Germany, where my Aunt Maria was from. Nowadays most of my friends own a yoghurt maker and I know that spoonful of tangy yoghurt helped the rise and balanced out the flavors in her baked goods. If you don’t have any yoghurt on hand you can substitute sour cream with good results.

I usually make this bread with the addition of chocolate chips and pecans. This past Sunday I found myself without either addition on hand. If you make this bread please try these additions, they really make the bread over the top delicious. Happy baking friends.

Banana Bread

 3 Over Ripe Bananas, Mashed

1 Cup Sugar

¼ Cup Melted Butter

2 Eggs, Beaten

1 Tbsp. Plain Yoghurt

1 Cup All Purpose Flour

½ Cup Whole Wheat Flour

1 tsp. Vanilla

1 tsp. Baking Powder

1 tsp. Baking Soda

1 tsp. Lemon Juice

Optional Add Ins: 1 Cup Semi Sweet Chocolate Chips and ½ Cup Chopped Pecans.

In a large mixing bowl mash bananas with a fork. Stir in sugar and butter and mix until combined. Add in eggs and yoghurt and mix well.

Slowly stir in flours, vanilla, baking soda, baking powder, and lemon juice and mix just until combined. Over mixing will result in a tough end product. Fold in chocolate chips and pecans if using.

Pour batter into a well greased loaf pan.

Bake at 350 degrees for 50 to 60 minutes until bread pulls slightly away from sides of pan and toothpick inserted in the middle comes out clean.