• Preheat your oven to 350°F. Grease a 9x5-inch loaf pan or line it with parchment paper.
• In a large bowl, combine flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt. Set aside.
• In a large mixing bowl, mash the ripe bananas until mostly smooth.
• Add the brown sugar, honey, eggs, olive oil, vanilla extract, and yogurt to the bananas. Whisk until fully combined.
• Add the dry ingredients into the wet ingredients and gently fold together just until no dry streaks remain. Do not overmix.
• If using, fold in chocolate chips or toasted chopped nuts.
• Pour the batter into the prepared loaf pan and spread it evenly.
• Top the loaf with turbinado sugar.
• Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Let the banana bread cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely before slicing.

Storage:

• Place banana bread in an airtight container.