Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or a 9-inch round cake pan.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
- Cream the Butter and Sugar:
- In a large bowl, cream the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Add the Bananas and Yogurt:
- Mix in the mashed bananas and yogurt (or sour cream) until well combined.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
- If using nuts or chocolate chips/raisins, fold them into the batter.
- Bake the Cake:
- Pour the batter into the prepared pan and spread it evenly. Bake for 45-55 minutes (for a loaf) or 35-40 minutes (for a round cake), or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Serve:
- Slice and enjoy this moist and flavorful banana cake as a snack, breakfast treat, or dessert.
This Bizcocho de Plátanos Maduros is a great way to use up ripe bananas and is sure to become a favorite!