• Preheat the oven to 350°F (175°C). Grease a standard 9x5-inch loaf pan and line with parchment paper if desired.
• In a medium bowl, whisk together the dry ingredients: flour, baking soda, salt, and cinnamon.
• In a large bowl, combine the wet ingredients: brown sugar, oil, eggs, Greek yogurt, vanilla, and mashed bananas. Whisk until smooth.
• Gently fold the dry ingredients into the wet mixture just until combined — don’t overmix.
• Pour the batter into the prepared loaf pan and smooth the top.
• Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
• Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool mostly before glazing.

To Make the Glaze:

• In a small saucepan over medium heat, melt the butter and brown sugar together.
• Stir in the milk, vanilla, and salt. Let it gently bubble for 1–2 minutes.
• Remove from heat and stir in the chopped pecans.
• Spoon the warm glaze over the mostly cooled banana bread, letting it drip over the edges. It will soak in and set slightly as it cools.