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1
In the bowl of your stand mixer, combine the water, yeast, and a pinch of the sugar and set it a aside a few minutes to get frothy.
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2
Add the remaining sugar, yogurt, bananas, bread flour, salt, and vanilla. Knead with the dough hook until the cleans the sides of the bowl and start to get elastic.
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3
Add the olive oil and continue kneading until the mixture is smooth, silky, and elastic.
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4
Form the dough into a ball and put back into the bowl. Drizzle it with a little oil. Cover the bowl with plastic wrap and set aside to rise until doubled in size, about an hour.
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5
Preheat your oven to 325 degrees. Spray a 9 x 15 loaf pan with a little baking spray, if you want the extra insurance that it will come out.
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6
Flour your work surface and knead the dough a bit, then roll it out into a rectangle about 9 x 15 inches.
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7
Mix the brown sugar and cinnamon and spread it evenly over the rectangle, leaving about 3 inches un-sugared at the far end. Roll the dough up, jellyroll-style, so you've got a 9-inch long log. Pinch to seal the ends and the seam.
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8
Place the dough seam-side down in the pan. Cover the pan with plastic wrap and let rise until doubled, about 30 minutes.
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9
Bake at 325 degrees for 35-40 minutes, until dark golden brown.
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10
Remove the loaf from the pan and let it cool completely on a rack before cutting.
