Wash the bananas, peel them, and cut them into smaller pieces. Optionally, cut 2 longitudinal slices to place on top of the bread.

In a bowl, combine flour, sweetener, baking powder, baking soda, and a pinch of salt. Mix well.

In a blender container, place bananas and yogurt. Add the egg. Blend until smooth.

Then, combine the banana mixture with the dry ingredients and mix thoroughly until you achieve a uniform mass (without lumps).

Transfer the mixture into a small mold lined with parchment paper or lightly greased. Place the mold in an oven preheated to 180°C (356°F). Bake until risen and golden, about 50-60 minutes. Remove from the oven and let cool.

Remove the bread from the mold and cut only after it has completely cooled. Eat cold or reheated. Store in an airtight container or bag in the refrigerator and consume within 3-4 days.