Gladys’s Banana Bread

Makes 1 large loaf or 3 mini loaves

¼ pound (1 stick) unsalted butter, at room temperature

1 cup sugar

2 eggs

1½ cups all purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 individual-size container banana-flavored Greek yogurt, approximately 5.3 ounces

1 cup very ripe banana, mashed (about 2)*

1 teaspoon vanilla extract

½ cup chopped walnuts, optional

Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan or three mini loaf pans.

Cream butter and sugar. Add eggs and combine well.

Add dry ingredients and mix.

Add yogurt, banana, and vanilla. Mix well. Stir in nuts if desired.

Pour batter into pan(s). Bake approximately 1 hour for large loaf, or 35 minutes for smaller loaves, or until a toothpick comes out clean.

Cool completely before slicing. Banana bread is even better the next day (try it with softened cream cheese) and, if tightly wrapped, freezes extremely well.

*Note: If you have very ripe to slightly overripe bananas but don’t want to make your bread right now, place the whole unpeeled bananas into a zip-top freezer bag and freeze. When you’re ready to use them, just let them thaw on the counter or in the refrigerator.