Instructions

• Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a metal 9×5-inch loaf pan with nonstick spray. Set aside.
• Make the banana bread batter: Whisk the flour, baking soda, cinnamon, and salt together in a medium bowl. Set aside.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Then beat in the mashed bananas, yogurt, and vanilla extract until combined. Slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not over-mix.
• Mix the sugar and cinnamon together for the cinnamon sugar swirl. Spoon half of the banana bread batter into prepared loaf pan. Sprinkle with cinnamon-sugar mixture. Pour and spread remaining batter on top. Using a knife, swirl the batter down the center of the loaf pan.
• Bake for 55–65 minutes, loosely covering the bread with aluminum foil halfway through. The bread is done when a toothpick inserted in the center comes out clean with a few small moist crumbs.
• Remove bread from the oven and allow the bread to cool in the pan set on a wire rack for 1 hour. Remove bread from the pan and cool bread directly on the wire rack until cooled completely.
• Whisk the icing ingredients together. Drizzle over bread before slicing.
• Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week.