Like I said: This is not for the faint of heart and it requires you make a leap of faith, but the result is oh so worth it!

You will need a 12 cup bundt/angel food cake tin.
Preheat oven to 350 degrees Fahrenheit

In a large bowl combine the following dry ingredients:

2 3/4 cups all purpose flour
4 teaspoons baking powder
2 teaspoons baking soda
1 1 /2 teaspoons salt

Other ingredients:

6-7 really ripe bananas
4 extra large eggs
1 teaspoon pure vanilla extract
1 teaspoon banana extract (optional)
1 1/4 unsweetened cocoa powder
1 cup plain yogurt
2 cups sugar
1 cup chopped pecans or walnuts (optional)

In another, rather large mixing bowl place:

6-7 really ripe bananas.

Puree them with a potato masher (you don't want to liquify them)

Using a hand or standing mixer blend in 4 extra large eggs, then 1 cup of plain yogurt (I've used fat free, low fat and full fat with pretty much the same results. Mix until well blended. Now add the sugar and mix until blended. Then the cocoa powder. Now add extracts.

Now gradually add the dry mixture making sure to blend well between additions.
If you're adding nuts, do so at the very end.

Grease the cake tin. It has to be a tube tin for the best heat distribution and even baking. Pour the batter in and place it in the preheated oven.

Set your timer for 45 minutes.

IMPORTANT

After 45 minutes, lower the temperature to 300 degrees Fahrenheit and continue to bake for an additional 30 minutes.

When you check it for doneness the skewer will not come out completely clean. That's okay. Expect a little sticky batter stuck to it. It is a very moist cake.

Take it out of the oven. Let it cool in the pan for 15 minutes. Then turn it over upside down onto a cake rack and let it cool completely. Turn it back right-side-up onto a plate, cover with plastic and refrigerate to set.

Best to wait 24 hours before slicing, if you can resist!