Kat Can Cook

0 Preheat the oven to 350 Degrees F.
1 Line a 9x5 inch loaf pan with parchment and spray with nonstick spray.  Set aside.
2 In a large bowl, combine the maple syrup and oil and whisk vigorously with a whisk for 10 seconds. Whisk in the eggs to combine.
3 Add the yogurt, mashed bananas, and vanilla and whisk again to blend.
4 Add the flour, rye flour, baking soda, and salt, and mix with a rubber spatula until everything is very well mixed.
5 Transfer the batter to the prepared loaf pan and smooth the top.
6 Make a vertical 1 inch slit down the top of the bread with a sharp knife.  This makes it look pretty, so it’s not necessary, but I like to do it.
7 Bake for 55-60 minutes or until a tester comes out with just a few crumbs on it.  It will still be moist, it is banana bread after all, but should be cooked through.
8 Let the banana bread cool in the pan for 15 minutes before lifting it onto a cooling rack to cool completely.