Preheat oven to 350 degrees F.

Place a large skillet over medium heat on the stovetop. Add the butter to the skillet and heat until melted. Stir the brown sugar into the butter until it dissolves. Reduce heat to medium low and add the bananas. Use a wooden spoon to mash the bananas into the butter/sugar mixture and cook for about 3 minutes. Remove from heat and transfer the mixture to a large bowl to cool.

In a medium bowl, combine the flour, flaxseeds, baking soda, salt, cinnamon, nutmeg and cloves. Use a whisk to combine the ingredients evenly.

Once the banana mixture has cooled slightly, add the maple syrup, yogurt, eggs, and vanilla extract. Whisk to combine until smooth.

Stir the flour mixture into the liquid mixture until just combined. Use a rubber spatula to lightly fold in any remaining flour bits from the sides or bottom of the mixing bowl. Be careful not to over-mix!

Divide the bread batter evenly among the wells of the loaf pan. Bake for 30-35 minutes or until a toothpick inserted in the center of the loaf comes out clean.

Remove the pan from the oven and let the loaves cool for about 2 minutes. Carefully transfer the loaves to a wire rack to cool completely.

Once the loaves are cool, whisk together the powdered sugar and maple syrup to form a glaze. You want the glaze to be the thickness of honey, so add 1-2 teaspoons of milk as needed to reach the desired thickness.

Spoon the glaze over the loaves in a zig-zag motion. Let the glaze set for about 15 minutes before serving. You can store the loaves in an airtight container in the refrigerator for up to 5 days.