Prep your pan and oven. Heat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with a parchment sling for easy lifting.

Mash the bananas. In a large bowl, mash the bananas with a fork until mostly smooth. A few small lumps are fine—they add texture.

Whisk the wet ingredients. To the bananas, add eggs, oil (or melted butter), yogurt, vanilla, and both sugars. Whisk until well combined and glossy.

Combine the dry ingredients. In a separate bowl, whisk flour, cinnamon, baking soda, and salt. This helps distribute the cinnamon evenly.

Bring it together. Add the dry ingredients to the wet. Gently fold with a spatula until just combined. Stop as soon as you no longer see dry flour. Overmixing makes a tough loaf.

Add extras, if using. Fold in nuts or chocolate chips. Keep it light—no more than 1/2 to 3/4 cup total.

Optional cinnamon swirl. For a swirl effect, mix 2 tablespoons sugar with 1 teaspoon cinnamon. Pour half the batter into the pan, sprinkle the cinnamon sugar, then top with remaining batter. Lightly drag a butter knife through in a few gentle S-shapes.

Bake. Pour batter into the pan and smooth the top. Bake 50–65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too fast, tent with foil around the 45-minute mark.

Cool properly. Let the loaf cool in the pan for 10–15 minutes, then lift out and cool on a rack. Slice when just warm or fully cooled for neater pieces.

Serve. Enjoy plain, with a pat of butter, or a drizzle of honey. It’s also great toasted the next day.