Preparation

• 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. With the mixer running on medium speed, add the eggs one at a time, beating well after each addition. Then beat in the mashed bananas, yogurt, and vanilla extract until combined. With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. You’ll have around 3 and ½ cups of batter.
• Cinnamon Sugar Swirl: Mix the sugar and cinnamon together. 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. Avoid over-swirling.
• Bake for 55–65 minutes, covering the bread loosely with aluminum foil halfway through. The bread is done when a toothpick inserted in the center comes out clean with only 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 completely on the wire rack.
• 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. Icing seeps into the top of the banana bread over time.