Preheat your oven to 350°F (180°C). Grease a 9x5-inch loaf pan with butter or line with parchment paper.

Sift together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt in a medium bowl.

Beat ½ cup of softened unsalted butter and ¾ cup of brown sugar together for 3-4 minutes until light and fluffy.

Add ⅓ cup of pure maple syrup and beat for an additional minute.

Incorporate 2 large eggs one at a time, mixing well after each addition.

Stir in 1 cup of mashed overripe bananas and 1 teaspoon of vanilla extract until fully combined.

Gradually fold in the dry ingredients, adding half the flour mixture, then ½ cup of plain yogurt or sour cream, and the remaining dry ingredients.

Fold in ½ cup of chopped walnuts or pecans, setting aside a few for the topping.

Pour the batter into the prepared loaf pan and sprinkle the reserved nuts on top.

Bake for 50-60 minutes, checking for doneness with a toothpick.

Let the loaf cool in the pan for about 10-15 minutes, then transfer to a wire rack. Drizzle 2 tablespoons of warmed maple syrup over the top.