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

Toast the almonds: Spread sliced almonds on a small baking sheet and toast for 5–7 minutes, until lightly golden and fragrant. Set aside to cool.

Mash the bananas: In a large bowl, mash the bananas until mostly smooth with a few small lumps for texture.

Mix the wet ingredients: Whisk in the granulated sugar, brown sugar, melted butter, eggs, yogurt, and vanilla until combined and glossy.

Combine the dry ingredients: In a separate bowl, whisk the flour, baking soda, baking powder, salt, and cinnamon (if using).

Bring it together: Add the dry ingredients to the banana mixture. Gently fold with a spatula just until no dry flour streaks remain.

Add the good stuff: Fold in the white chocolate and toasted almonds, reserving a small handful of almonds for the top. Do not overmix.

Fill the pan: Scrape the batter into the prepared loaf pan. Smooth the top, then sprinkle with reserved almonds and a little coarse sugar if you like a crackly top.

Bake: Bake for 55–70 minutes, or until a tester inserted in the center comes out with a few moist crumbs but no wet batter. Tent loosely with foil if the top browns too quickly.

Cool: Let the loaf cool in the pan for 15 minutes, then lift it out and cool completely on a wire rack before slicing. This helps the crumb set and keeps slices neat.