1/2 cup yogurt
1 1/2 cups butter, softened
1 teaspoon lemon zest
1 3/4 cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup chopped bananas
1 cup evaporated milk
1/2 teaspoon lemon zest
1 teaspoon lemon zest
1 teaspoon lemon zest
1/2 teaspoon lemon zest
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.
Sift together the flour, baking powder, and baking soda; set aside.
In a large bowl, beat together yogurt, butter, lemon zest, sugar, eggs, vanilla and bananas. Beat in the flour mixture along with the milk and lemon zest. Spread batter evenly into the prepared pan.
Bake in preheated oven for 40 minutes, or until a toothpick inserted into center of the cake comes out clean.
Reduce oven temperature by 35 degrees F (15 degrees C) to 30 degrees F (15 degrees C) and pour filling into crust. Bake for 50 minutes and keep warm.
While the filling is baking, prepare the syrup syrup. Simmer remaining 3/4 cup sugar in microwave or in small bowl over medium microwave-safe boiling water until thickened. Stir in evaporated milk, lemon zest and lemon zest. Divide mixture between two serving bowls.