Preheat the oven to 390-410°F (200-210°C) with top and bottom heat, without using the fan.

Place paper or aluminum foil cups into appropriately sized aluminum molds and arrange them on a tray.

Sift the flour, baking powder, and baking soda together twice into a mixing bowl.

Add the sugar and salt to the dry ingredients. Use a whisk to mix well and set aside.

Peel the bananas and cut them into small pieces. Place them in a small mixing bowl.

Add the yogurt and milk, then use a banana masher to mash until smooth and well combined.

Add the banana or vanilla extract to the mashed banana mixture and mix well. Set aside.

In another bowl, combine the vegetable oil and 2 eggs.

Use a fork to mix the oil and eggs until well combined.

Pour the egg and oil mixture into the dry ingredients. Use a whisk to mix until combined.

Add the mashed banana mixture in two parts. Add the first half and mix with a whisk until just combined. It may not be fully mixed yet, but that's okay. Add the remaining mashed banana and mix well with a whisk.

Spoon the batter into the prepared cups, filling them almost to the top, leaving 2-3 millimeters of space at the rim.

Bake in the preheated oven at 390-410°F (200-210°C) with top and bottom heat, without using the fan, for 10 minutes. After 10 minutes, reduce the oven temperature to 356°F (180°C) and continue baking until the cake is done. Remove from the oven and let cool on a rack for 5 minutes.