Preheat the oven to 350 degrees F. Grease the bottom and short sides of an 8 ½ by 4 ½ or a 9x5 inch loaf pan and line with a strip of parchment. Grease again, only going up about ¼ inch up the sides, then dust with flour.

Whisk together both of the flours, sugar, baking soda, salt, and salt. Add cinnamon (if using). When you whisk, do it very thoroughly so that all dry ingredients are evenly distributed.

In a large bowl, mash the bananas with a fork, then stir in the yogurt, eggs, and vanilla.

With a heavy duty scraper, stir the dry ingredients into the banana mixture.

Pour the melted butter and coconut oil over the batter and stir with a heavy scraper until well blended – do not overbeat, just gently fold.

Transfer batter to the pan and spread evenly. Sprinkle nuts over the top.

Bake for 60-70 minutes or until it appears cracked on top and a toothpick inserted comes out clean

Let cool for about half an hour, then loosen from pan. Let cool for another half hour, then remove from pan and let cool completely.