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, 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. 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.
• 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. Use a knife to swirl the batter down the center of the loaf pan.
• Bake for 55–65 minutes, covering with aluminum foil halfway through. The bread is done when a toothpick comes out clean with a few small moist crumbs.
• Remove 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 directly on the wire rack until completely cooled.
• Whisk the icing ingredients together and drizzle over bread before slicing.
• Cover and store at room temperature for up to 2 days or in the refrigerator for up to 1 week.