In a small cup, combine the mashed banana, yeast, and warm water. Let it rest for 5 minutes until frothy.

In a medium bowl, mix the flour and salt. Add the wet mixture and combine until a dough forms.

Knead the dough on a lightly floured surface for 5-6 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise for 30 minutes to 2 hours.

Divide the dough into four balls, flatten each one, and stretch to 5-6 inches in diameter. Press nigella seeds into the dough if desired.

Heat a non-stick frypan with minimal oil over medium heat. Cook the naans one at a time, flipping until golden and cooked through.