- Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 4x8-inch loaf pan.
- In a large mixing bowl, mash the ripe bananas with a fork until completely smooth.
- Stir in the eggs and mix. Stir in the oil, the yogurt, and the vanilla extract and mix.
- In another bowl add all the dry ingredients and stir them together.
- Mix the dry and the wet ingredients together.
- Pour batter into the prepared loaf pan. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the bread comes out clean. Mine took 63 minutes, but oven varies, so keep an eye on it.
- Remove from the oven and cool in the baking pan for 10 minutes.
- Remove from pan and cool another 10 minutes.
- This banana bread keeps well at the kitchen counter for up to two days, or longer refrigerated.
- Enjoy!