Position the oven rack in the lower third of the oven and preheat it to 350°F (177°C). Lightly coat a metal 8x4-inch loaf pan with nonstick spray and set it aside.

Using a fork, mash the ripe bananas in a mixing bowl until smooth. Add the melted butter to the bananas and mix well.

In a separate bowl, add the eggs individually, beating thoroughly after each addition. Next, mix in the yogurt and vanilla extract until well blended.

Combine the dry ingredients with the wet ingredients, stirring until the flour is fully incorporated and no pockets remain. Be careful not to over-mix.

Pour the batter into the prepared loaf pan, spreading it evenly. Bake for 60-65 minutes, loosely covering the top with aluminum foil halfway through to prevent excessive browning. The bread is ready when a toothpick inserted into the center comes out clean, with only a few moist crumbs attached.

Take the bread out of the oven and let it cool in the pan for a few minutes. Then, carefully remove the bread from the pan and let it cool completely on a wire rack. Once fully cooled, slice it with a bread knife for clean, crumb-free pieces and enjoy.

Take the bread out of the oven and allow it to cool in the pan for a few minutes. Then, transfer the banana bread to a wire rack to cool completely before slicing and serving. Using a bread knife will help you achieve neat, crumb-free slices.