Banana cake

Whisk together two cups all-purpose flour, one and a half teaspoons baking powder, a quarter teaspoon salt and half a teaspoon (or a little more) ground cinnamon; sifting is not necessary.

In a big bowl mash four ripe bananas with a fork; add three quarters cup granulated sugar and two room-temperature eggs and whisk.

Melt a stick of unsalted butter in the microwave in its wrapper, and use the wrapper to grease the pan.

Mix in half a cup Greek yogurt, a teaspoon vanilla extract and the baking soda (in the wet ingredients so it dissolves and leaves no bitter bite), then the melted butter.

Add the dry ingredients in three or four batches, then finish with a spatula just until no flour shows; overmixing makes it dense, like a banana bread.

Spread in a greased 9 by 13 inch baking dish; chocolate chips, Nutella, walnuts or dried fruit can be added.

Bake on the center rack at 350F about 25 minutes, checking at 20; done when a toothpick comes out clean or with moist crumbs. In a 9-inch springform it takes 45 to 50 minutes.

Run a butter knife around the edges, cool completely and dust with powdered sugar; serve with Greek coffee.