Preheat oven to 350°. Add coconut sugar or sweetener into a large bowl.
Add eggs one at a time and beat well.
Add in the yogurt and vanilla and beat until blended.
Stir in bananas.
In a separate bowl, add dry ingredients to a bowl and stir with a whisk. Set aside.
Add the dry ingredients, in 3 parts, until just blended.
Stir in chocolate chips or other add-ins if you are using.
Use parchment paper to line mini loaf pan sprayed with coconut oil. Use an ice cream scoop to evenly measure out the batter between the mini loaf pans. Bake at 350° for 40 minutes or until a toothpick comes out clean. Cool for a bit in the pan then let bread cool on a baking rack.
Notes
When adjusting baking time for mini pans remember that they will bake up much quicker than the traditional loaf. Start checking them at 30 minutes - they may take up to 40 minutes to bake fully.
To make 1 mini loaf, divide the recipe in 4 and bake in one mini pan following the baking directions.
Storage: Store leftovers in an airtight container or wrapped in plastic wrap or foil on the countertop for up to 2 days. Alternatively, to store longer, store in the refrigerator for up to 1 week.
Freezer: This recipe freezes very well! Freeze leftovers wrapped in plastic wrap in a freezer safe container for up to 3 months.