In a mixing bowl, sift together the flour, baking soda, and salt. Set aside.  In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter with the brown sugar on medium-high speed for about 3 minutes, until you obtain a light and creamy mixture. With the mixer running on medium speed, add the eggs one at a time, allowing them to fully emulsify between each addition. Scrape down the sides of the bowl if necessary.   Incorporate the yogurt, vanilla extract, and mashed bananas (previously blended for a smooth texture). Mix until you achieve a smooth batter. Add the sifted dry ingredients to the wet ingredients. Mix on low speed just enough to combine the batter. Avoid overmixing to ensure a tender texture.Pour the batter into a previously greased and lined loaf pan.At halfway through baking, cover the pan with aluminum foil to prevent excessive browning.