Preheat oven to 350°F (175°C). Grease or line an 8×8-inch (20×20 cm) baking pan with parchment paper.
Mix dry ingredients:
In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon (if using).
Combine wet ingredients:
In another bowl, mix mashed bananas (or applesauce), yogurt, oil, eggs, and vanilla extract until smooth.
Combine wet and dry:
Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
Fold in optional nuts, raisins, or chocolate chips if using.
Bake:
Pour batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Cool and serve:
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Slice and serve.
✅ Tips:
You can substitute half the flour with almond flour for extra moisture and protein.
Add a little unsweetened cocoa powder for a chocolate version.
Store in an airtight container at room temperature for 2–3 days or refrigerate for up to a week.
If you want, I can also give you a 15-minute sugar-free cake recipe that uses just 3–4 natural ingredients and is ready super fast—soft, moist, and naturally sweetened.
