Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with butter or non-stick spray.

In a large mixing bowl, mash the ripe bananas until smooth. Add the granulated sugar, brown sugar, melted butter, eggs, and vanilla extract, mixing until well blended.

Sprinkle in the baking soda and salt, then fold in the flour until just combined.

In a separate bowl, mix together the granulated sugar and cinnamon for the cinnamon swirl.

Pour half of the banana bread batter into the prepared loaf pan, sprinkle half of the cinnamon sugar mixture, add the remaining batter, and top with the rest of the cinnamon sugar.

Gently swirl the mixture through the batter with a knife or skewer.

Bake for 50-60 minutes, checking for doneness with a toothpick.

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

Prepare the glaze by whisking together powdered sugar and milk until smooth.

Once cooled, drizzle the glaze over the bread and let it set before slicing.