A moist and flavorful banana cake loaf made with ripe bananas and a hint of vanilla. Perfect for breakfast, dessert, or a sweet snack.
3 ripe bananas, mashed
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup plain yogurt
Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract and mashed bananas until combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the banana mixture, alternating with the plain yogurt, beginning and ending with the dry ingredients. Mix until just combined.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
Remove the loaf from the oven and let it cool in the pan for 10 minutes.
Transfer the banana cake loaf to a wire rack to cool completely before slicing.