Preheat the oven to 350°F (175°C). Grease a light-colored 9x5 inch (23x13 cm) baking pan with softened butter and sprinkle an even layer of flour around the pan, shaking out any excess flour. Alternatively, line with parchment paper. Set aside.

In a mixing bowl, beat the softened butter and dark brown sugar together until creamy.

Add in the eggs and beat until combined.

Then whisk in the pumpkin puree, mashed bananas, and vanilla. It will look a little coagulated at this point; that’s okay!

Add the dry ingredients (flour, pumpkin pie spice, baking soda, salt, and cinnamon) to the wet ingredients and fold together just until combined. The batter will be thick.

Pour the batter into the prepared pan and smooth the top.

Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.

Allow to cool in the pan for 10 minutes, then turn out the bread onto a wire rack to cool completely.

Melt the salted butter and maple syrup in the microwave in 30-second intervals until melted.

Then add the powdered sugar, vanilla, and pinch of salt. Whisk until smooth. If you desire a thicker glaze, add more powdered sugar.

Once the bread is completely cooled, pour the glaze all over it.

Optional: sprinkle a little sugar and pumpkin pie spice on top.