Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.

Mash 3 ripe bananas until smooth and mix with 0.5 cup granulated sugar, 0.25 cup brown sugar, 0.5 cup melted butter, 2 eggs, and 1 teaspoon vanilla extract.

Sprinkle 1 teaspoon baking soda and a pinch of salt over the wet mixture, then fold in 1.75 cups all-purpose flour until just combined.

In a small bowl, mix 0.25 cup granulated sugar with 1 tablespoon ground cinnamon for the cinnamon swirl.

Pour half of the batter into the loaf pan, sprinkle with half of the cinnamon sugar mixture, then add the remaining batter and cinnamon sugar on top.

Gently swirl with a knife or skewer to create marbling in the batter.

Bake for 50-60 minutes until a toothpick comes out clean or with a few crumbs.

Let the bread cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.

Whisk 1 cup powdered sugar with 2-3 tablespoons of milk until smooth for the glaze.

Drizzle the glaze over the cooled bread and let it set before slicing.