1. Preheat the oven to 350°F. Grease a loaf pan with butter or nonstick spray, then line with a piece of parchment paper so there’s some overhang on the long sides of the pan. (This will help you remove the loaf later.)

2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with the sugar until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition until emulsified. Add the vanilla, and mix well to combine.

3. In a small bowl, add the flour, baking soda and salt, and whisk to combine. Combine the dry ingredients with the wet, and mix on low speed until combined. Add the mashed bananas and yoghurt, and mix until just combined. (A few lumps are OK, but try not to overmix.)

4. Transfer the batter to the prepared loaf pan. Sprinkle sugar on top, if using. Transfer to the oven and bake until a cake tester or toothpick comes out clean with just a few crumbs, 55 to 60 minutes.