What you need for the cake:
1 mashed, ripe banana
½ small fresh lemon
1 cup flour
½ cup sugar
¾ tsp baking powder
5.3 oz Greek yogurt (this is the size of container that my yogurt comes in. If you buy in bulk, about ¾ cup)
½ cup coconut water
½ stick butter, melted
1 tsp vanilla extract
Two mixing bowels (you can do one if you’re lazy, I’ll forgive you)
Something to bake this thing in. (I used a 9” by 9” cake pan)
Preheat oven to 350 degrees. In one mixing bowl, sift together all your powdered ingredients. In the other mixing bowel blend together all liquids with the banana. At this point I squeeze in me lemon half. Then, add the bowl of powder ingredients to the liquid and blend until the only lumps are some remaining banana fibers. Bake until light brown. Or don’t. If you under cook it the consistency will be a yummy squishy lemony banana bar.
What you need for the glaze:
½ cup of powdered sugar (aka confectioners’ sugar)
3 tsp milk
That other half of lemon
1 tsp vanilla
Mix everything in a bowel and squeeze in a few drops of lemon juice. This will be perfect to drizzle on the cake (or bars, whichever you make) but you can also double the recipe for more coverage. I add this on while my cake thing is still warm.
I am not a professional, but unless you put a fork in the microwave when you’re melting your butter, you can totally try this at home.