bit. To make it feel more like dessert, drizzle the cooled loaf with a quick glaze made from 1/2 cup powdered sugar and 1–2 teaspoons milk.
This recipe also works well as muffins: divide the batter into a greased 12-cup muffin tin, add a pinch of the cinnamon topping to each, and bake at 350°F (175°C) for about 18–22 minutes. If you have extra ripe bananas, double the recipe and freeze one loaf—wrap it tightly in plastic and foil; it thaws beautifully on the counter and tastes
