Step 1

Preheat oven to 350°F (177°C). Spray a 9×5-inch loaf pan with cooking spray. Set aside.

Step 2

In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside. In a separate large bowl, beat the brown sugar and butter with a stand or handheld mixer on medium speed until well blended – about 1 minute. Add the eggs one at a time, beating well after each addition. With a wooden spoon, stir in the mashed banana, yogurt, and vanilla. Slowly add in the dry ingredients. Do NOT overmix. Batter will be thick.

Step 3

Spoon half of the batter into prepared loaf pan. Sprinkle with cinnamon-sugar swirl ingredients. Top with remaining batter. Bake for 40-45 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.

Step 4

While the bread is cooling, make the glaze in a small bowl by combining the powdered sugar, heavy cream, and vanilla. Add more powdered sugar until you reached desired thickness. Drizzle over banana bread.

Step 5

Cover and store glazed banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavors have settled together.