Frozen Bananas

First, preheat your oven to 350 degrees F. Line an 8x4 loaf pan with parchment paper and/or spray it. Use an 8x4 loaf pan for this recipe. I find that the bread rises so well in this size pan. Mine is linked HERE.
To a large bowl add the cane sugar, fresh lemon zest, fresh lemon juice, honey, eggs, olive oil, yogurt, milk and vanilla extract. Whisk well.
Next, add in the flour, baking powder, baking soda and salt. Whisk until combined. Don't overmix the batter. Mix until just combined. You can wind up with tough or gummy cake that won't rise if over mixed.
Pour the batter into the prepared loaf pan. Bake at 350 degrees F for 42-48 minutes. Mine was perfect at 45 minutes. It will be caramelized and browned on the outside.
Once baked, remove the pan from the oven. Let it cool for 5-8 minutes before removing the lemon loaf from the pan. Then, transfer it to a cooling rack to cool completely.
While the loaf is cooling, make the icing. Combine all the ingredients for the icing until it reaches your desired consistency. Add more or less milk to the icing depending on how thin or thick you like the icing.
Once the loaf is completely cooled, pour and spread the icing over the top. Let it harden for about 5 minutes before slicing. Enjoy!