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

In a large mixing bowl, mash the ripe bananas, then blend in granulated sugar, brown sugar, and melted butter. Whisk in eggs and vanilla extract until well incorporated.

Sprinkle baking soda and salt over the wet mixture. Gradually add in all-purpose flour, folding it in gently until just combined.

In a small bowl, combine granulated sugar with ground cinnamon. This will create the cinnamon sugar mixture for swirling.

Pour half of the batter into the prepared loaf pan and sprinkle half of the cinnamon sugar over it.

Add the remaining batter into the loaf pan and top with the remaining cinnamon sugar.

Using a butter knife, gently swirl through the batter to combine the layers slightly.

Bake for 50 to 60 minutes, checking doneness with a toothpick; it should come out clean.

Allow the bread to cool in the pan for 10 to 15 minutes, then transfer to a wire rack.

Mix powdered sugar with milk until smooth for the glaze. Drizzle it over the cooled bread.

Let the glaze settle before slicing the bread for serving.