In the medium bowl, whisk together the flour, baking soda, and salt.
Place rack in the center of the oven and preheat to 350° F/175° C.
In the bowl of the stand mixer, beat the butter until it’s creamy. Add the sugar and beat at medium speed until the mixture is pale and fluffy.
Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each.
Reduce speed to low and add the bananas.
Add half the flour mixture, all the yogurt, then the rest of the flour mixture. Pour batter into the prepared Bundt pan, rap the pan on the counter to clear the bubbles, and smooth the top.
Bake in the preheated oven to 65 to 75 minutes, until a thin knife inserted deep into the middle comes out clean. Check the cake after 30 minutes to make sure it’s not browning too quickly, and cover with a loose tent of foil if necessary. Transfer the pan to a wire rack and cool for 10 minutes. Unmold cake onto the rack and cool completely. Wrap in plastic for storage.
Sift the confectioners sugar into the small bowl, and add the lemon juice. Stir with a fork. Add more lemon juice as necessary, a drop or two at a time, to get a drizzling consistency.
Before serving, drizzle the glaze over the cake so it runs down the sides.