INSTRUCTIONS:
Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×5-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.
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