1-First, adjust your oven rack to the lower third and preheat the oven to 350°F (177°C). Grease a 9×5 inch loaf pan to prevent the bread from sticking. In a medium bowl, whisk together the 2 cups (250g) all-purpose flour, 1 teaspoon baking soda, 1/4 teaspoon salt, and 1/2 teaspoon ground cinnamon until well combined.

2-Next, using a mixer, beat the 1/2 cup (8 tablespoons; 113g) unsalted butter (softened) and 3/4 cup (150g) packed light or dark brown sugar on high speed until smooth and creamy, about 3 minutes. Add the 2 large eggs (at room temperature) one at a time, beating well after each addition, then beat in the 1/3 cup (80g) plain yogurt or sour cream (at room temperature), 1 and 1/2 cups (345g) mashed bananas, and 1 teaspoon pure vanilla extract until everything is fully mixed. On low speed, gradually add the cactus dry ingredients into the wet ingredients until no pockets of flour remain, being careful not to over-mix. If using, fold in the optional 3/4 cup (100g) chopped pecans or walnuts at this stage.

3-Pour the batter into the prepared loaf pan and spread it evenly. Bake for 60 to 65 minutes, loosely covering with foil halfway through to prevent excess browning. The bread is done when a toothpick inserted in the center comes out clean with only small moist crumbs; start checking at 60 minutes. Once baked, cool the bread in the pan on a wire rack for 1 hour, then remove it from the pan and cool completely on the wire rack before slicing.