• Preheat the oven to 350°F (180°C). Grease an 8-inch loaf pan with non-stick oil spray or butter and set aside.
• Whisk flour, baking soda, baking powder, salt, and ground cinnamon in a medium bowl. Add chopped nuts and mix until incorporated.
• Take bananas and milk in a blender jar and blend into a smooth puree. Set aside.
• Add oil, sugar, yogurt, and vanilla to a large bowl. Whisk until well combined and smooth.
• Add banana puree and mix well. Now, add dry ingredients to the wet mixture and mix until combined. Do not overmix.
• Pour the batter into the prepared loaf pan. Bake the whole wheat banana bread for 45-55 minutes or until a skewer inserted in the center comes out clean.
• Remove the pan from the oven and place it on the wire rack. Allow the cake to cool completely in the pan before removing it and slicing.

Storing Suggestions

• Store the whole wheat banana bread, tightly covered, at room temperature for two days.
• The leftovers can be stored tightly covered in the fridge for up to four days. Before serving, bring the bread slices to room temperature or microwave for a few seconds.