Prep the 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 bananas until mostly smooth. A few small lumps add nice texture.

Whisk in the wet ingredients. Add yogurt, oil, brown sugar, eggs, and vanilla. Whisk until combined, but don’t overbeat.

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

Bring it together. Add the dry mix to the wet mix. Stir gently with a spatula just until no dry flour remains. Stop when it looks combined; a few streaks are fine.

Fold in extras. If using nuts or chocolate, fold them in now. Keep the batter thick and airy.

Fill the pan. Scrape the batter into the pan and smooth the top. For a pretty finish, sprinkle a little brown sugar or arrange a halved banana on top, cut side up.

Bake. Bake for 55–70 minutes, depending on your oven. The loaf is done when the top is deeply golden and a toothpick comes out with a few moist crumbs, not wet batter.

Cool smartly. Let it cool in the pan for 10–15 minutes. Lift it out and cool completely on a rack before slicing so it sets and stays tender.