Preheat the oven to 350°F. Grease a 9 x 5 loaf pan and line with parchment paper, letting the paper overhang the edges for easy removal.
In a large bowl, beat eggs and maple syrup until frothy and lightened in color. Whisk in yogurt and mashed banana.
In another bowl, whisk together flour, oats, baking soda, salt, and cinnamon until combined.
Fold dry ingredients into wet ingredients just until incorporated. Fold in pecans, if desired. Pour into prepared pan and sprinkle with additional oats on top.
Bake in preheated oven for 50-60 minutes or until golden brown at the edges and springy to the touch, and a toothpick inserted in the center comes out clean. You may need to tent the banana bread after 40 minutes if it starts to brown too quickly.
Remove from the oven and allow the bread to cool completely in the pan set on a wire rack before slicing.
Storage: Store leftover banana bread in an airtight container. You can also freeze baked banana bread, too.