Allison’s Banana Bread

Preheat oven to 350 degrees. Spray a 9-by-5-inch loaf pan and set aside. In a medium bowl, whisk together flour, baking soda, salt and cinnamon; set aside. In a separate large bowl, beat the brown sugar and butter together on medium speed until well blended (about 1 minute). Add eggs one at time, blending well after each addition. With a wooden spoon, add the mashed banana, yogurt and vanilla. Slowly add the dry ingredients. Do not over-mix. Batter will be thick. Spoon half of the batter into the greased loaf pan. In a separate bowl, mix sugar and cinnamon. Sprinkle cinnamon-sugar on top of loaf. Top with remaining batter. Bake 40-45 minutes or until fork comes out clean. Cool for 15 minutes in the pan on a wire rack; then remove and cool completely on the wire rack. It will stay fresh in an airtight container for up to 10 days at room temperature. 

Optional glaze:

½ cup powdered sugar, sifted

1 Tablespoon heavy cream (or half-and-half or milk)

While the bread is cooling, make glaze in a small bowl by mixing together powdered sugar and heavy cream. Add more powdered sugar until you reach desired thickness. Drizzle over banana bread.