Pre-heat the oven to 325º F. Grease 8 inch loaf pan, set aside.

In a large mixing bowl take vanilla extract and add ripe bananas and mash well with potato masher. To this add oil and sugar. Whisk well until sugar is almost dissolved.

Now add yogurt and whisk well. Add baking soda, salt, cinnamon powder and milk. Whisk until everything is well combined.

Add chopped walnuts and whole wheat flour. With wooden spoon or rubber spatula mix everything until just combined. Do not over mix.

Pour this batter into prepared greased pan. Bake for 40-50 minutes or until toothpick inserted into center comes out clean.

Let it cool in the pan for 10 minutes and then transfer onto wire rack. Let it cool completely before slicing.

This bread is very moist and will stay at room temperature for only a day or two. So if you have any leftover, store in the refrigerator for up to 7 days.