I whipped the butter in my stand mixer, then added the sugar and the eggs. I added bananas and yogurt, and then gradually added the flour and leavening. I split the batter between two 8-inch cake pans coated with cooking spray with flour. I baked the layers at 325F for about 57 minutes total, rotating the pans once, until a toothpick came out clean. This is a ton of batter and my oven isn't level, so I'm glad I put a baking sheet underneath the pans to catch overflow.
I let the cakes cool in the pans until the next day, when I was ready to assemble and frost the cake. Use your favorite frosting.