Adjust your oven rack to the low third and preheat it to 350°F or 177°C. 2. Give your metal 5 x 9 loaf pan a good spritz with some non-stick spray. Set it aside.

Whisk together the flour, cinnamon, baking soda, and salt until well blended. Set the bowl aside.

Use your mixer to beat butter with brown sugar at high speed 'til smooth (about 1-2 minutes)

At medium mixer speed, add eggs one by one, giving each one a good beating before adding the next. Then, toss in the mashed bananas, yogurt, and vanilla. Mix until well combined.

Slowly combine dry ingredients (from Step 2) with wet ingredients at low mixer speed. Mix gently until no more flour peeks out. Fold in some nuts if you like.

Pour the banana bread batter into your prepared pan and spread it evenly. Let it bake for 60 to 65 minutes. Halfway through, slap aluminum foil on top to keep it from getting overly brown.

Start checking around the 1-hour mark. You know it's ready when a small toothpick poked into the middle comes out mostly clean with just a few soft crumbs.

Remove the quick bread from your oven. Let it sit in its pan for about an hour. Once chilled a little, gently remove the bread from its pan and let it cool on a wire rack directly.