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1
Preheat oven to 350 F and grease a 9x5 loaf pan.
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2
In a medium sized bowl whisk together the flour, salt and baking soda. Set aside.
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3
In a separate small bowl, combine ground cardamom, cinnamon, ginger, and allspice. Mix well and set aside.
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4
In a large mixing bowl (or in the bowl of a stand mixer), combine mashed bananas, pureed blueberries, yogurt, and melted butter. Beat on medium speed until just blended. Add eggs, and sugars and beat on medium speed until well incorporated. Add the flour mixture and beat on low until just blended, scraping the sides down if needed. Gently fold in 1 1/2 teaspoons of the spice mix and 1 teaspoon of vanilla extract into the batter.
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5
Pour into prepared pan. Bake for 65 minutes, or until a toothpick yields just a few crumbs when inserted into the center of the loaf. Cool bread in the pan on a wire rack for 10 minutes. Remove bread from pan and continue to cool on a wire rack.
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6
Combine remaining spices, remaining vanilla, powdered sugar, and milk in a small bowl. Stir well to combine. Place the cooled bread back into the cooled pan and pour spiced glaze over bread. Let glaze set for 30 minutes.
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7
Slice and serve.
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8
Adapted from Cooking Light Magazine.
