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Glaze:
¼ cup packed brown sugar
2 tablespoons unsalted butter
2 tablespoons heavy cream
⅓ cup powdered sugar
½ teaspoon kosher salt
Preparation:
Preheat the oven to 350 degrees F and grease a 9×5 baking dish.
In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
In a large bowl, cream together the brown sugar and softened butter until creamy. Add the eggs one at a time.
Mix in the sour cream, mashed bananas, and vanilla until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
Transfer the batter to the prepared loaf pan and bake for 55-60 minutes or until a toothpick inserted comes out clean.
While the bread is cooling, prepare the glaze.
In a small saucepan, combine the brown sugar and butter. Bring to a boil over medium heat, cooking until the sugar has fully dissolved (approximately 1 minute).
Stir in the heavy cream and remove the pan from the heat. Add the powdered sugar and salt, mixing until smooth.
Allow the glaze to cool for 5 minutes before pouring it over the bread.