Preheat oven to 180o C.
1. Butter a rectangular loaf pan.
2. Beat butter and sugar until light and fluffy. Add eggs, and beat well.
3. Gradually add the bananas, coffee, yoghurt and cinnamon.
4. In a medium bowl, mix together flour and salt. Add to the butter mixture, and whisk to incorporate.
5. Stir in nuts, and pour into prepared pan. It makes a 23 by 12 cm loaf plus a few muffins.
6. Never fill your cake or bread moulds all the way up, so that there is room for rising. For this cake fill about 3/4 of the pan.
7. Bake until a knife or toothpick inserted into the centre of the cake comes out clean, about 45 minutes. Let rest in pan for 10 minutes then turn out onto a rack to cool.
8. To make the glaze sift icing sugar. Dilute coffee into water and using a fork or small whisk blend into the sugar to make viscous paste. Pour over the cold cake.
