Preheat oven to 350. Spray a bundt pan generously with coconut oil spray so that your cake doesn’t stick to the pan. Set aside.
In a medium bowl, combine the flour, baking powder, and sea salt.
In another medium bowl, mash the bananas well.
Next add the non-dairy milk, olive oil, and vanilla. Whisk everything together well.
Once well combined, add the coconut sugar and eggs. Whisk until well combined.
Pour the liquid mixture into the dry mixture. Do not overmix.
Pour cake batter into the bundt pan.
Bake for 45 minutes, or until a toothpick comes out clean.
Remove the cake from the oven and let cool.
Once the cake has cooled, flip the bundt pan over and pop the cake out.
Make the glaze by mixing together the lemon juice and powder sugar, ensuring no clumps.
Pour the lemon glaze over the cake.
Slice and serve.