Step 1

Preheat the oven to 350°F. Grease a 9 x 5 loaf pan and line with parchment paper, letting the paper overhang the edges for easy removal.

Step 2

In a large bowl, beat eggs and maple syrup until frothy and lightened in color. Whisk in yogurt and mashed banana.

Step 3

In another bowl, whisk together flour, oats, baking soda, salt, and cinnamon until combined.

Step 4

Fold dry ingredients into wet ingredients just until incorporated. Fold in pecans, if desired. Pour into prepared pan and sprinkle with additional oats on top.

Step 5

Bake in preheated oven for 50-60 minutes or until golden brown at the edges and springy to the touch, and a toothpick inserted in the center comes out clean. You may need to tent the banana bread after 40 minutes if it starts to brown too quickly.

Step 6

Remove from the oven and allow the bread to cool completely in the pan set on a wire rack before slicing.