Step 1

Grease a 10-in. bundt cake pan or fluted tube pan. Sprinkle with 3 teaspoons of the sugar; set aside.

Step 2

In a large mixing bowl, cream butter and remaining sugar until light and fluffy, about 5 minutes.

Step 3

Add eggs, one at a time, beating well after each addition.

Step 4

Stir in bananas and extracts.

Step 5

Combine flour, baking soda and salt; add to the creamed mixture alternately with yogurt, beating just until combined.

Step 6

Pour into prepared pan (pan will be full). Bake at 325° for 75-85 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Step 7

In a small bowl, whisk glaze ingredients until smooth; drizzle over cake. Store in the refrigerator. May be frozen for up to 1 month.