• Lower your baking rack to the bottom position in the oven (if using a 9x5-inch loaf pan). Preheat oven to 350℉. Grease the bottom only of your loaf pan.
• In a large mixing bowl, mash your bananas using a potato masher (preferred) or a fork, until relatively smooth.
• Add sugar, oil, eggs, yogurt, and vanilla. Use a whisk to mix until thoroughly combined, although you may still have lumps of banana if it wasn't completely mashed.
• Use a rubber spatula to fold in the flour, oats, baking soda, and salt. Mix until just combined; be sure there are no clumps of dry flour, but don't overmix. Your batter won't be smooth. Stir in nuts, if using.
• Pour batter into the prepared pan. Bake on the bottom oven rack at 350℉ for about 75 minutes, until a toothpick inserted into the center comes out clean. If the top is getting too dark, cover it with aluminum foil while it finishes baking.
• Let the bread cool for 10 minutes in the pan, then turn the bread out onto a wire cooling rack to let it release remaining steam (or else your bread will be soggy).
• Cool at least 2 hours before cutting with a serrated bread knife.
• Store in an airtight container at room temperature for up to 5 days.

Banana Bread Muffins

• Divide batter into 24 greased muffin cups, filling about ⅔ full. Bake at 350F for 15-18 minutes, checking at 15, until a toothpick inserted into the center comes out clean. Cool for about 5 minutes before removing to a wire rack; leaving them in the muffin tin will cause the bottoms to become soggy.