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Preheat the oven to 170 degrees C / 340 degrees F. Grease a 24cm / 10 inch loaf tin with olive oil and brush the bottom and sides all over.
In a large bowl, whisk together the eggs and sugar until combined and slightly pale. Pour in the olive oil and Greek yoghurt and whisk to combine.
In a separate bowl, mash the bananas with a fork until smooth then mix into the batter. Sift in the flour and cinnamon powder gently stir through with a spatula. If using walnuts, add them to the batter and gently stir through with the spatula until all ingredients are well combined. Transfer the batter to a loaf tin. If using a third banana, peel and cut in half lengthways. Place on top of the batter and gently push down until the banana is just poking out of the batter.
Bake for 50 minutes or until a skewer comes out clean when poked into the centre of the cake. If the cake is browning too much on top, cover with alfoil while it bakes.
Remove the tin from the oven and leave the cake to sit in the tin for 15 minutes. Carefully remove the cake from the tin and leave to cool on a cooling rack.
Slice and serve with some warm butter.