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Preheat the oven to 375 degrees F. Coat two 6-inch metal round baking pans with nonstick spray (or you can use one 9-inch round pan). Trace the pans onto parchment paper and cut the rounds out. Trim as needed to fit and place inside of each pan. Set aside.
In a large bowl, stir together the yogurt, banana, butter, eggs, and vanilla.
Add the flour, baking powder, baking soda, and salt.
Gently stir the yogurt mixture into the flour mixture.
Pour half of the batter into each of the prepared pans. You will use about 1½ cups batter in each pan.
Bake for 16-20 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly. Let cool for 2 minutes in the pan, then carefully invert onto wire racks. Remove the parchment paper rounds and cool completely.
Top with desired frosting.