preheat the oven: preheat your oven to 350°f (175°c). grease and line an 8x8-inch square baking pan with parchment paper, making sure the paper extends slightly over the edges for easy removal.

prepare the wet ingredients: in a food processor, combine the mashed bananas, coconut sugar, maple syrup, melted coconut oil, vanilla extract, u0026 almond milk. blend until the mixture is smooth and fully integrated.

incorporate the dry ingredients: add the gluten-free all-purpose flour, baking powder, baking soda, sea salt, and cinnamon to the food processor. pulse the mixture until the dry ingredients are just combined with the wet ingredients. avoid overmixing to keep the cake light and fluffy.

transfer to pan: pour the batter into the prepared 8 x8 baking pan, using a spatula to smooth the top evenly.

bake: place the pan in the preheated oven and bake for approximately 42-43 minutes, or until a toothpick inserted into the center comes out clean. if the toothpick shows wet batter, continue baking for an additional 3-5 minutes, checking for doneness frequently.

cool: allow the cake to cool completely in the pan on a wire rack before applying the yogurt.