Preheat your oven to 350°F (180°C) and grease a 9×5-inch loaf pan.

In a medium bowl, sift together the flour, baking soda, and salt. Set this mixture aside for later use.

Using a mixer with a paddle attachment, cream together the butter and sugar until light and fluffy, about 3-4 minutes. Then, add ⅓ cup of maple syrup and beat for an additional minute. Remember to scrape down the sides and bottom of the bowl as needed.

With the mixer on medium speed, add the eggs one at a time, making sure to mix well after each addition. Next, incorporate the mashed bananas and vanilla extract, beating until everything is well combined.

Reduce the mixer speed to low and add half of the dry ingredients, mixing just until incorporated. Then, add the yogurt or sour cream and mix until combined. Add the remaining dry ingredients and beat until just blended—be careful not to overmix, as this will help keep the bread light. Finally, fold in the nuts, reserving a few for garnish.

Transfer the batter into the prepared loaf pan and sprinkle the reserved nuts on top. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.

If the top begins to brown too quickly, loosely cover the pan with aluminum foil; I typically do this after about 30 minutes to prevent over-browning.

Once done, take the pan out of the oven and set it on a wire rack to cool.

Gently heat the maple syrup in a small saucepan on low until warmed through, or you can microwave it for a few seconds.

While the banana bread is still warm, drizzle the syrup over the top. If the syrup doesn't absorb fully, use a toothpick to poke a few holes in the bread. Let the bread cool completely in the pan before serving.

Keep the bread at room temperature in an airtight container for up to two days, or refrigerate it for up to five days. It's best served at room temperature.

You can also freeze the bread for up to two months. To thaw, leave it covered on the counter or place it in the fridge overnight.