Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.

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

In a large bowl, cream the softened butter and granulated sugar together until smooth and fluffy.

Add the eggs one at a time, mixing well after each addition to ensure they are incorporated.

In another bowl, combine the mashed bananas, Greek yogurt, and vanilla extract until smooth.

Gradually add the banana mixture to the creamed butter and sugar, stirring gently to combine. Fold in the dry ingredients until just mixed.

Spoon half of the batter into the prepared loaf pan, spreading it evenly.

In a small bowl, prepare the cinnamon sugar mixture by combining 1/4 cup of granulated sugar and 1 and 1/2 teaspoons of ground cinnamon. Sprinkle half of this mixture over the first layer of batter.

Add the remaining batter on top and smooth it out evenly.

Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.

Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

For the icing, whisk together the confectioners’ sugar, heavy cream (or milk), and vanilla extract until smooth. Drizzle the icing over the cooled banana bread.