INSTRUCTIONS:
Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Incorporate Eggs and Vanilla: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract until well combined.
Add Mashed Bananas: Gradually add the mashed bananas to the wet mixture, mixing until incorporated.
Alternate Dry Ingredients and Yogurt: Gradually add the dry ingredients to the wet ingredients, alternating with the plain yogurt or sour cream. Mix until just combined, being careful not to overmix.
Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the banana cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve the cake as is or with a dollop of whipped cream or a drizzle of caramel sauce for an extra touch of decadence.
Tips for Success:
- Use ripe bananas for maximum flavor and sweetness. The riper the bananas, the more intense the banana flavor in the cake.
- Be sure not to overmix the batter, as this can result in a dense or tough cake. Mix until the ingredients are just combined for a tender crumb.
- Feel free to customize your banana cake by adding nuts, chocolate chips, or a sprinkle of cinnamon for extra depth of flavor.
