Cinnamon Swirl Banana Bread with Pecan Praline Glaze

For the bread:
Preheat oven to 350ºF.

In a medium mixing bowl, mash bananas. Add eggs, oil, yogurt, brown sugar, and vanilla; whisk until smooth. Set aside.

In a separate bowl, combine flours, baking powder, and baking soda. Gently stir flour mixture into wet ingredients, being careful not to over-mix. Set aside.

In a small bowl, combine granulated sugar and cinnamon.

Pour half the batter into a greased standard sized loaf pan. Sprinkle evenly with cinnamon sugar mixture. Gently smooth the remaining batter over the cinnamon sugar layer.

Bake for 45–50 minutes or until an inserted toothpick comes out cleanly.

For the pecan praline glaze:
As banana loaf cools, melt butter on a low heat in a small sauce pan. Gently whisk in sugar and cream. Continue to heat until mixture begins to boil, stirring almost continuously. Continue to simmer until caramel thickens slightly (it will still be pretty runny at this point).

Stir in pecans and take off of the heat. Drizzle over banana bread. Enjoy!

Note: You can also make this as muffins or a bundt cake. Keep in mind that the baking times will be different.