Preheat your oven to 325. Spray your loaf pan with non-stick olive oil spray or grease it with butter. Then cut a piece of parchment paper to fit snug into the loaf pan. Set aside!

In a big bowl, add your bananas and mash with a potato masher or a fork. Mash until there are no more big chunks of bananas.

Add in the egg, yogurt, maple syrup and vanilla. Wish until combined.

Then add in your whole wheat flour, cinnamon, baking soda and salt. Mix with a rubber spatula until combined.

Using the rubber spatula, scoop the batter into the loaf pan and spread it out evenly.

Place in the oven for 40-45 minutes, until a toothpick comes out clean. Let it sit to cool for at least 25 minutes, and then you can simply take hold of the parchment paper and lift the bread out of the loaf pan.

Serve warm! You can keep the bread in an airtight container for up to 3 days or freeze for up to 3 months. Enjoy!:)