Just your basic, delicious banana cake for those overripe bananas sitting on your counter. This is my version of the classic from Betty Crocker.
1 1/2 c. mashed banana (4-5 medium)
1 1/2 c. sugar
1/2 c. butter
1/3 c. yogurt or milk
1 t. baking powder
1 t. baking soda
1 t. salt
2 1/3 c. flour (use a mix of whole wheat and white if you want)
Mix mashed bananas and sugar until the lumps are mostly gone. Add softened butter, milk and eggs. Cream for 2-3 minutes. Add baking powder, soda, and salt; stir to combine. Stir in flour. Beat on low 1-2 minutes, until everything is fully combined.
Pour into a greased 9x13 pan. Bake at 325° for 40-50 minutes, until a toothpick comes out clean. Cool and frost with cream cheese frosting if desired.