First of all, get the oven ready by preheating it to 350°F (177°C) and arrange the oven rack into the lower third position. Take a 9×5-inch loaf pan and grease it or coat it with a nonstick spray. Keep it aside.

Take a large bowl and whisk the salt, flour, cinnamon, baking soda and cinnamon together in it.

Use a stand mixer fitted with a paddle, take the brown sugar and butter and beat together at medium speed until it becomes smooth, for about 2 minutes. Add the eggs on a medium speed, only one at a time, beat it nicely after every addition. At medium speed, beat in mashed bananas, vanilla extract and yoghurt until everything is blended well. Very gently fold the dry ingredients into the wet ingredients when the mixer is at low speed, to the point there are no flour pockets. Make sure you don’t over-blend it. After that, drizzle up some nuts.

Take the prepared baking pan and spoon the batter onto it. Bake it for at least sixty to sixty-five minutes. Use the aluminum foil to lightly cover up the bread after 30 minutes. This will prevent your loaf’s top and sides from getting burnt. You will know the loaf is done when a toothpick poked into it comes out clean; you can be assured that the loaf is done. Take it out from the oven and let the bread get wholly cool into the pan set on a wire rack.

Cover up your loaf well. You can store your loaf for two days at room temperature, or you can even store it for up to 1 week in the refrigerator. Your loaf will taste fabulous just on the second day as all the flavors get settled and enhanced.