Preheat the oven to 350 degrees.

Lightly grease and then line a 9x5 loaf pan with parchment paper, leaving the sides of the parchment paper hanging over each of the long sides of the pan.

In a small saucepan or a microwave safe bowl, melt the butter and then set aside.

In a medium sized bowl, whisk together the flour, baking powder, baking soda, and salt.

Using a separate medium sized bowl, mix together the cooled melted butter, brown sugar, and granulated sugar until combined.

Add the eggs, vanilla extract, discard, bananas, and greek yogurt and mix until well combined with the butter/sugar mixture.

Add the dry ingredients to the wet ingredients and using a wooden spoon or spatula gently mix until there is no longer flour showing. Do not overmix.

Pour the banana bread mixture into the prepared loaf pan and bake for 60-65 minutes.

Check the loaf at 40 minutes and place aluminum foil loosely over the top if your bread is browning too much. The loaf is done baking when a toothpick placed in the center of the loaf comes out clean.

Once the loaf is baked, place the pan on a cooling rack for 10 minutes. After 10 minutes, use the parchment paper to gently lift the loaf out of the pan and continue to allow the bread to cool completely on the cooling rack.