Like banana bread, but not dense or dry. And with a vanilla bean glaze.

Takes 45 minutes

PARTS
— 1.5 cups AP flour
— 3 tbsp granulated sugar
— 3 tbsp light brown sugar
— 1 tsp baking soda
— 1 stick butter, melted
— 1 cup mashed ripe bananas (about 3)
— .5 cup full fat Greek yogurt
— 2 large eggs
— 1 tsp vanilla extract
— .5 cup powdered sugar
— .5 vanilla bean, split lengthwise (optional, can sub with a dash of cinnamon)

CLUES
1. Preheat oven to 350°F. Grease a 9x9 pan, then line with parchment paper so at least 2 edges hang over about 2 inches (this will help you lift it out once baked).

2. In a large bowl, whisk together flour, sugars, baking soda and a big pinch of salt.

3. Add the butter, bananas, half the Greek yogurt (.25 cup), eggs and vanilla extract and mix until mostly smooth.

4. Scrape batter into the prepared pan and smooth the top. Bake until a toothpick inserted in the center comes out clean, 25-28 minutes. Let cool completely.

5. While cake cools, make the yogurt glaze. In a medium bowl, whisk together 1 tsp water, powdered sugar, a pinch of salt and remaining .25 cup Greek yogurt until smooth. Using a knife, scrape in vanilla seeds (if using), or sub with a dash of cinnamon. Drizzle glaze over cake and dig in.