A moist and flavorful banana cake made without buttermilk, using simple ingredients and a dairy substitute to keep it tender and delicious.
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup mashed ripe bananas (about 2-3 bananas)
1/2 cup plain yogurt (or plain dairy-free yogurt)
1/4 cup vegetable oil
Preheat the oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract.
In a separate small bowl, combine the mashed bananas, plain yogurt, and vegetable oil.
Add the banana mixture to the butter mixture and stir until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes.
Transfer the cake to a wire rack to cool completely before slicing and serving.