What you will need
 |
- 2 cups flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup light brown sugar
- 4 Tbsp (1/2 stick) unsalted butter, softened to room temperature
- 2 large eggs
- 3 mashed very ripe banana
- 1/3 cup vanilla greek yogurt (use Chobani Vanilla)
- 1 tsp vanilla extract
Cinnamon Swirl- 1/4 cup sugar
- 1 tsp cinnamon
Icing
- 1/2 cup powdered sugar
- 1 Tbsp heavy cream (or half-and-half or milk)
Preheat oven to 350F. Spray a 9×5-inch loaf pan with cooking spray. Set aside.
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 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.
Spoon half of the batter into the 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.
While the bread is cooling, make the glaze in a small bowl by combining the powdered sugar and heavy cream. Add more powdered sugar until you reached desired thickness. Drizzle over banana bread.
