Preheat your oven to 350°F (177°C) and grease a 9x5 inch metal loaf pan with butter or non-stick spray.

In a medium mixing bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt until well combined.

In a large mixing bowl, cream together the unsalted butter and either granulated or brown sugar using an electric mixer on medium speed for about 2-3 minutes.

Add the eggs, mashed ripe bananas, plain Greek yogurt, and pure vanilla extract to the butter-sugar mixture and mix until fully combined.

Gradually add the dry ingredients to the wet mixture, gently folding them in using a spatula until just combined.

In a small bowl, combine a few tablespoons of sugar with ground cinnamon to create your delightful swirl.

Pour half of the banana bread batter into the prepared loaf pan, spread it evenly, and sprinkle the cinnamon sugar mixture on top.

Ladle the remaining batter over the swirl and create gentle swirls with a knife or chopstick.

Bake for 55 to 65 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Let the banana bread cool in the pan for about 1 hour, then transfer to a wire rack to cool completely before icing.

Whisk together the confectioners’ sugar and heavy cream or milk until smooth to prepare the vanilla icing.

Drizzle the vanilla icing over the cooled banana bread, slice, and enjoy!