Difficulty: Easy
Preparation Time: 15 minutes
Bake Time: 65 minutes

1. Preheat your oven to 350 degrees. Lightly grease a 9x5-inch loaf pan.
2. In a small bowl, whisk together the flour, baking powder, baking soda, and salt and set aside.
3. In the bowl of a stand mixer fit with a paddle attachment, cream the butter on medium-high speed for 30 seconds. Add half the sugar and whip for about 30 seconds. With the mixer off, scrape down the sides of the bowl, then add the remaining sugar and continue to whip for another minute. Add one egg and whip till combined. Scrape down the mixing bowl, then whip in the second egg. Scrape down, then add the bananas, sour cream, vanilla, and pumpkin butter, and whip till the bananas are well mashed.
4. Turn the mixer to medium-low speed and add the flour mixture, stirring just until smooth. Pour the batter into prepared loaf pan, tent with aluminum foil and bake for 45 minutes. Remove the foil and continue baking for another 20 minutes, or until a cake tester inserted into the center of the loaf comes out clean.
5. Let the bread cool in its pan for about 5 minutes, then turn it out on a wire rack to cool completely. 

For optional glaze: 2 cups powdered sugar, 3-5 tablespoons of whole milk, plus a whisper of vanilla extract. Place all in a bowl and whisk together until smooth. Use more or less milk to achieve the desired consistency.