Preheat oven to 350°F. Grease and line a 9×5-inch loaf pan or an 8-inch round cake pan with parchment paper.
In a large bowl, mash the ripe bananas until smooth but still slightly chunky.
Add yogurt, oil or melted butter, sugar, eggs, and vanilla. Whisk until smooth and well combined.
In another bowl, sift together flour, baking powder, baking soda, salt, and cinnamon if using.
Gently fold dry ingredients into the wet mixture until just combined. Do not overmix.
Stir in chocolate chips, nuts, or raisins if desired.
Pour the batter into the prepared pan.
Bake for 45–55 minutes for a loaf or 35–40 minutes for a round pan, until a toothpick inserted in the center comes out clean.
Allow cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Slice and serve plain or dust with powdered sugar.
Tips: The riper the bananas, the sweeter and more flavorful the cake. Use thick Greek yogurt for extra moisture and tang. Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8–10
Kcal: 280 per serving
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