1 tsp vanilla extract*Optional: a large handful of walnuts, toasted and roughly chopped
Preheat oven at 175°C. Grease and line bottom of a 9″ x 5″ loaf pan with parchment paper.
Sift flour, baking soda, cinnamon and salt into a bowl. Set aside.
Using an electric mixer with the whip attachment, beat sugar and eggs on medium speed for about 5 mins, until light and fluffy.
With the machine on low speed, slowly and gradually drizzle in the Cocorosco coconut oil (so the batter doesn’t deflate).
Add mashed bananas, yogurt and vanilla. Continue to mix on low speed just until combined.
Using a rubber spatula, gently fold in the flour mixture until just combined.
Pour batter into the loaf pan and smoothen top. Sprinkle with chopped walnuts, if using.
Bake for 45 mins to 1 hour on middle rack of oven, or until golden-brown on top and a skewer inserted in the center of the bread emerges clean (save for a few crumbs). Cool in the pan on a wire rack for 30 mins before unmoulding and cooling completely.