Preheat your oven to 350°F (175°C) and coat a 6-cup loaf pan with nonstick spray.

In a small mixing bowl, whisk together 1.5 cups of all-purpose flour, 1 teaspoon of baking soda, and a pinch of salt.

In a large mixing bowl, combine 0.5 cups of melted unsalted butter with 0.75 cups of brown sugar and whisk until smooth.

Incorporate 2 lightly beaten eggs, 1 teaspoon of vanilla extract, and 0.25 teaspoon of lavender extract into the butter-sugar mixture.

Gently stir in 4 medium ripe bananas mashed until smooth.

Fold the dry ingredients into the wet mixture until just combined.

Pour the batter into the prepared loaf pan and bake for 55 to 60 minutes, checking for doneness.

Let the bread cool in the pan for about 15 minutes, then invert onto parchment paper.

Whisk together 1.25 cups of powdered sugar, 2 tablespoons of heavy cream, and 2.5 tablespoons of milk for the glaze.

Drizzle the glaze over the cooled bread and add optional culinary lavender flowers.