Preheat your oven to 350°F (175°C). Grease or line a 9x5 inch loaf pan with parchment paper.

In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt.

In a large mixing bowl, combine ½ cup of melted unsalted butter with 1 cup of brown sugar and beat until smooth and creamy, about 2 minutes.

Incorporate 2 large eggs into the creamed mixture, one at a time, then stir in 1 teaspoon of vanilla extract.

Fold in 2 ripe, mashed bananas, ½ cup of milk, and ½ cup of Greek yogurt until just combined.

Gradually fold the dry ingredients into the wet mixture until just mixed, being careful not to overmix.

In a small bowl, combine ⅓ cup of granulated sugar with 1 tablespoon of ground cinnamon.

Pour half of the banana batter into the prepared loaf pan, sprinkle half of the cinnamon sugar mixture over the top.

Pour the remaining banana batter over the cinnamon sugar layer. Sprinkle the rest of the mixture on top and swirl gently with a knife.

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

Let the loaf cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.