In the bowl of the stand mixer, cream the butter and sugar. Add the eggs, vanilla, banana, and yogurt.
In the medium bowl, sift together the flour, soda, and salt. By hand, fold the flour mixture into the wet mixture just until the dry ingredients are incorporated. Be careful not to overmix, or the bread won’t peak.
Fold in the nuts.
Pour batter into the prepared loaf pan and smooth the top. Bake for 60 minutes, or until toothpick comes out clean. Allow to cool in pan for about 10 minutes, then remove and finish cooling on a rack. Keep in the refrigerator. Can be wrapped in plastic wrap and stored in a freezer bag for up to 3 months.