• Preheat oven to 350°F. Line a loaf pan with parchment paper or heavily grease with butter.

To make the bread:

• In a large bowl, cream 1/2 cup butter (softened), 1/4 cup granulated sugar, and 1/4 cup golden brown sugar together until light and fluffy. Add 2 eggs, 3 large bananas (very ripe, mashed), 1 cup carrot (peeled and shredded), 1 teaspoon pure vanilla extract, and 1/2 cup sour cream. Mix until well combined.
• In a small bowl, combine 1 1/2 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon pumpkin pie spice, and 1/2 teaspoon salt. Add large spoonfuls of the dry ingredients to the wet ingredients and stir just enough to fully incorporate. Once all of the dry ingredients have been mixed in, fold in 1 cup walnut pieces.
• Add batter to prepared pan and cook in preheated oven for 60 minutes. remove from oven and allow to cool in pan on cooling rack for about 10 minutes. Remove loaf from pan and allow to finish cooling fully on rack.
  

To make the glaze:

• Using whisk attachment on stand mixer, beat 4 ounces cream cheese (softened) until extremely light and fluffy. Beat in 1/2 cup powdered sugar until fully mixed. Stir in 1 teaspoon vanilla extract and 3 tablespoons milk and whisk until fully combined. If you prefer your glaze to be thinner, add more milk. Drizzle over cooled loaf.