Better banana bread

I came across this recipe for moist banana bread last week on The Fresh Loaf. Usually, I make banana bread when I have a couple over-ripen bananas but I actually bought bananas specifically to try out this recipe. I was intrigued by the addition of vanilla yogurt.

It was strange because the loaf rose a little bit but then shrank back down almost immediately while cooling. I really like the flavor and the moistness, but it seemed a little too moist. It's also really dense. I followed the recipe except that I replaced the whole wheat flour with more all-purpose flour. Maybe I should have used more flour to absorb the yogurt.