Preheat oven to 350°F.
In a deep bowl, whisk together flours, coconut sugar, baking soda, salt, cinnamon and vanilla until well combined. Cover and set aside.
In a blender, combine banana, yogurt and coconut oil, and blend at highest speed until smooth.
To assemble, pour wet mixture into dry mixture, using a spatula mix well until no dry clumps remain.
To bake, pour mixture into a greased loaf pan and bake for 35-40 minutes, or until a toothpick comes out clean when inserted into the middle of the pan.
To serve, flip pan to release banana bread, allow it to cool before slicing. Serve immediately or cover and store at room temperature for up to 2 weeks.