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

Mash the bananas. In a large bowl, mash the bananas until mostly smooth with a few small lumps. You should have about 1 1/4 to 1 1/2 cups.

Whisk the wet ingredients. Add the yogurt, eggs, oil, brown sugar, and vanilla to the bananas. Whisk until the mixture looks creamy and well combined.

Mix the dry ingredients. In a separate bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, and cinnamon.

Combine gently. Add the dry ingredients to the wet. Stir with a spatula just until no dry pockets remain. Do not overmix—this keeps the loaf tender.

Fold in extras. If using nuts, chocolate chips, or fruit, fold them in now. Keep the total add-ins to about 1/2 cup to avoid a dense loaf.

Fill the pan. Scrape the batter into the prepared loaf pan and smooth the top. For a pretty finish, you can place a thin lengthwise slice of banana on top or sprinkle with a little coarse sugar.

Bake. Bake for 50–65 minutes, until the top is deeply golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.

Cool properly. Let the loaf cool in the pan for 10–15 minutes, then lift out using the parchment and transfer to a wire rack. Cool completely before slicing to avoid gumminess.

Slice and enjoy. Use a serrated knife for clean cuts. Serve warm, room temp, or lightly toasted with butter, nut butter, or honey.