1. Preheat your oven to 350°F and grease your 9×5-inch loaf pan generously. Line the bottom and sides with parchment paper.

2. In a small bowl, mix together brown sugar, cinnamon, and 2 tablespoons melted butter until it forms a thick paste. Set aside.

3. In your large mixing bowl, mash the bananas until mostly smooth. Stir in ⅓ cup melted butter, then add granulated sugar, beaten egg, and vanilla. Whisk vigorously for 30 seconds.

4. Sprinkle baking soda and salt over the wet mixture and stir thoroughly. Add all the flour and gently fold just until barely combined.

5. Pour half the batter into your prepared pan. Dollop half the cinnamon filling over it and spread gently into an even layer.

6. Pour remaining batter over the cinnamon layer and smooth out. Dollop remaining cinnamon filling on top and spread evenly.

7. Use a butter knife to cut through all layers in a zigzag pattern 5-6 times, going to the bottom of the pan to create swirls.

8. Bake for 60-70 minutes, until deeply golden and a toothpick comes out with just a few moist crumbs.

9. Cool in the pan for 20 minutes, then lift out using parchment and transfer to a cooling rack. Cool completely (about 1 hour).

10. Beat softened cream cheese until fluffy. Add powdered sugar, 2 tablespoons milk, and vanilla, then beat until smooth and pourable. Add more milk if needed. Drizzle generously over cooled bread.