Begin by positioning your oven rack to the lower third and preheating the oven to 350°F (177°C). This prevents the bread's top from browning excessively early on. Lightly grease a 9x5-inch metal loaf pan with nonstick spray and set it aside.

In a medium-sized bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until well combined. Set this mixture aside.

In a large bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened butter and brown sugar on high speed until the mixture is smooth and creamy, approximately 2 minutes. With the mixer on medium speed, add the eggs one at a time, ensuring each is well incorporated before adding the next. Mix in the yogurt, mashed bananas, and vanilla extract until fully blended.

With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing just until no visible flour pockets remain. Avoid over-mixing the batter. Gently fold in the chopped nuts if you are including them.

Pour the batter into the prepared loaf pan, spreading it evenly. Bake in the preheated oven for 60-65 minutes. To prevent the top from over-browning, loosely cover the bread with aluminum foil halfway through the baking time. The bread is done when a toothpick inserted into the center comes out clean with only a few moist crumbs attached. Begin checking for doneness around the 60-minute mark and continue checking every 5 minutes if needed.

Once baked, remove the bread from the oven and let it cool in the pan on a wire rack for one hour. Then, take the bread out of the pan and allow it to cool completely on the wire rack before slicing and serving.

To store, cover the banana bread and keep it at room temperature for up to 2 days, or refrigerate for up to 1 week. For the best flavor, enjoy the bread on the second day after the flavors have melded together. Refer to the original post for detailed freezing instructions.