Step 1

Preheat oven to 350ºF (176ºC), and lightly grease a 9 x 5" loaf pan.

Step 2

In a large mixing bowl, lightly beat the eggs until the yolks break apart. Whisk in the yogurt, mashed banana, maple syrup, sugar, and vanilla; mix until smooth.

Step 3

Stir in the oats, baking soda, and cinnamon. Finally, spoon in the flour and gently stir it in until just combined. If you're adding chocolate chips or any other mix-ins, toss them in about 1 tablespoon flour to keep them from sinking to the bottom of the bread, then gently fold them into the batter.

Step 4

Pour the batter into the prepared loaf pan, spreading it out evenly. If you're making chocolate chip banana bread, add some extra chocolate chips to the top for a pretty presentation.

Step 5

Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean. Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown.

Step 6

Remove the bread from the oven and allow it to cool completely in the pan set on a wire rack. Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavors have settled together. See notes below for freezing instructions.