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1
Do not preheat the oven. Grease and flour a 10-inch Bundt pan (Baker's Joy spray works great).
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2
Whisk together the flour, soda, cinnamon, ground clove and salt. Set aside.
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3
Add the lemon juice to the mashed bananas. Set aside.
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4
Beat the butter in a large bowl, until creamy. Add the sugars and beat at medium speed until pale and fluffy. Beat in the vanilla, and then add the eggs one at a time, beating for at least 1 minute after each addition. Reduce mixer speed to low and mix in the banana and lemon mixture.
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5
Fold in half of the dry ingredients, then the yogurt, and finally the rest of the dry ingredients. Scrape the batter into the pan, gently level the top.
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6
Center a rack in the oven and preheat the oven to 350u00b0F. Bake for 60-75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes-if it's browning too quickly, cover it loosely with a foil tent.
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7
Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature.
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8
If you've got time, wrap the cooled cake in plastic and allow it to sit on the counter overnight before serving. It's better the next day.
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9
I usually sift confectioner's sugar over the cooled cake. No need for glaze or frosting.
