Preheat the oven at 350°F (175°C). Also, grease a 4×8 pan or use a parchment paper and cover the pan insides.
In a large bowl, add the peeled banana. Mash them well, but if you like them a little bit chunky, then just mash them coarsely.
Add oil, maple syrup, eggs, vanilla extract, yogurt and mix well.
Now add the salt and baking soda, and then the whole wheat flour. Fold it all gently with the wet ingredients. Do not overmix.
At last you can add the chopped walnuts along with chocolate chips. I used mini chocolate chips. Save some to top in the baking pan.
Once the batter is well mixed, pour it into the prepared pan, spread it evenly. Sprinkle some walnuts or chocolate chips on the top.
Bake for 45 minutes or until a toothpick inserted comes out clean. Cool in the pan for 10 minutes.
Remove the banana bread from the loaf pan on a wire rack. Slice and enjoy!
Storing: You can store on the counter for 2-3 days wrapped in a plastic wrap. Freeze banana bread: You can freeze banana bread wrapped in plastic wrap or in a freeze ziplock bag. To enjoy, take it out of the freezer and let it come to room temperature. You can also warm it in the microwave for 10 seconds.