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.
• Whisk the flour, baking soda, cinnamon, and salt together in a medium bowl. Set aside.
• Using a handheld or stand mixer, 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. Spoon half of the banana bread batter into the prepared loaf pan. Sprinkle with cinnamon-sugar mixture. Pour and spread remaining batter on top. Use a knife to swirl the batter.
• Bake for 55–65 minutes, covering with aluminum foil halfway through to prevent browning. Check with a toothpick for doneness.
• Remove bread from the oven and allow to cool in the pan for 1 hour. Then cool bread directly on a wire rack until completely cooled.
• Whisk the icing ingredients together and 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. Icing seeps into the bread over time.