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Preheat oven to 350˚F with a rack in the center of the oven. Spray a 5x8 loaf pan (or 3x6-inch pans) generously with baking spray. Set aside.
Peel bananas and place them in a medium-large mixing bowl. Using a potato masher, mash bananas until fairly smooth.
Add both sugars and the oil and whisk well to combine. Whisk in the eggs until well combined followed by the yogurt and vanilla.
Sprinkle the baking soda and salt over the top and stir until combined. Add the flour and stir just until all flour is incorporated.
Transfer the batter to the prepared pan and place on a sheet pan. Bake for 55-65 minutes or until a toothpick inserted in the center of the loaf comes out clean and without batter. You can also use an instant thermometer to determine if the bread is done. The temperature of the finished bread should be 200-205˚F.
If using the smaller pans (3x5 or 3xbake for 25-35 minutes or until golden brown and a toothpick inserted in the center comes out clean (or internal temperature is 200-205˚F).