Preheat oven to 350 degrees. Grease an 9-by-5 inch loaf pan (or similar size). I like to add a parchment paper "sling' across the pan so the bread is easy to remove after baking.
In a large bowl, mix mashed banana, eggs, oil, maple syrup, and yogurt, and vanilla until well combined.
Stir in the cinnamon, baking powder, baking soda, and salt. Stir in the flour until just combined.
Pour half of the banana bread batter into your prepared loaf pan. Sprinkle half of the cinnamon crumble evenly over the batter and then pour the remaining batter over the crumble. Use a butter knife to swirl the cinnamon crumble back and forth across the loaf.
Gently tap the loaf pan on the counter a few times to even out the top. Sprinkle the remaining cinnamon crumble over the top of the loaf, pressing the crumbs gently into the batter to help them stick.
Bake the loaf until a toothpick inserted into the center comes out clean, 60 to 65 minutes. Check the top half way through baking. if the cinnamon topping starts to get too brown, use a piece of aluminum foil to tent the top and prevent it from burning.
Allow the loaf to cool at least 20 to 30 minutes before slicing. Store at room temperature for a day or two, in the fridge for 5 days, or freeze, well wrapped, for 2 months.