Preheat oven to 350°F (180°C). In large bowl, whisk flour with baking powder, baking soda and salt. In medium bowl, whisk together eggs, sugar, yogourt, oil and vanilla. Whisk in bananas until combined.
Fold wet ingredients into dry ingredients until just combined. Scrape into greased, parchment paper-lined 5 x 9-in. (13 x 23-cm) loaf pan. Smooth top.
Bake 60 to 65 min., or until tester inserted into centre comes out clean. Set pan on rack to cool. Remove loaf from pan. Wrap and store at room temperature up to 2 days or wrap in heavy-duty foil and freeze up to 2 weeks.
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