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

In a small mixing bowl, combine the all-purpose flour, baking soda, and salt. Whisk until evenly mixed.

In a larger bowl, melt your unsalted butter and mix with brown sugar until smooth. Beat in the eggs, vanilla extract, and lavender extract until well combined.

Mash the ripe bananas in a separate bowl and stir into the butter and sugar mixture until integrated.

Gently fold the dry mixture into the wet mixture using a spatula until just combined; do not overmix.

Pour the batter evenly into the prepared loaf pan and bake for 55 to 60 minutes, or until a toothpick comes out clean.

Remove from the oven and cool in the pan for about 15 minutes, then invert to cool completely on parchment paper.

While cooling, whisk together powdered sugar, heavy cream, and milk until smooth. Adjust consistency if needed and add food coloring if desired.