Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, cream the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, combine the mashed bananas and plain yogurt.
Add the banana and yogurt mixture to the butter mixture and stir until combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Do not overmix.
Fold in the chopped almonds gently.
Pour the batter into the prepared cake pan and spread evenly. Sprinkle the 2 tablespoons of chopped almonds on top.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before serving.