Position oven rack in the lower third position and preheat to 350°F (175°C). This placement prevents the top from browning too quickly. Grease a 9x5 inch loaf pan with butter and dust with flour for double insurance against sticking.

In a bowl, mash bananas with a fork or potato masher until chunky-smooth, like thick applesauce with small lumps. You want some texture for pockets of intense banana flavor. Measure to ensure you have exactly 2 cups mashed banana.

In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, cardamom, and salt. This ensures even distribution of leavening and spices throughout your loaf.

In another bowl, whisk melted butter and brown sugar vigorously for 60 seconds until mixture looks like wet sand. Add eggs one at a time, beating well after each. Stir in mashed bananas, Greek yogurt, maple syrup, and vanilla until just combined.

Add flour mixture to wet ingredients, folding gently with a rubber spatula. Stop the second you see no more dry flour—overmixing creates tough bread. The batter should look lumpy and uneven. If using nuts or chocolate chips, fold them in now.

Pour batter into prepared pan. Tap firmly on counter three times to release air bubbles and level the surface. This ensures even baking and prevents tunneling.

Bake for 60-65 minutes. At 55 minutes, test with a toothpick—it should come out with just a few moist crumbs. The top should spring back when touched, edges should pull from sides, and internal temperature should reach 200°F (93°C). If top browns too quickly, tent with foil after 45 minutes.

Let bread cool in pan for 10 minutes—this prevents breaking. Turn out onto wire rack and cool completely before slicing, about 1 hour. This allows the crumb to set properly. For best flavor, wrap and let rest overnight—it's even better on day 2!