Preheat oven to 350 degrees F and spray 2 9x5 loaf pans with non-stick spray, set aside.

In the bowl of an electric mixer add white sugar, salted butter, and brown sugar. Mix until creamy and lighter in color, about 3 minutes.

Add eggs one at a time, making sure to scrape down the sides after each egg.

Mix in mashed bananas, vanilla extract, and maple extract.

In a medium-sized mixing bowl whisk together flour, baking powder, and baking soda.

With your mixer on low alternate between adding in your flour mixture and your buttermilk. Mix until just combined.

Add half of your batter to each prepared loaf pan and gently rap against the counter to release any air bubbles.

Bake for 45-60 minutes on the middle rack of your oven or until a toothpick comes out clean when tested in the middle of the bread. Mine usually takes 60 minutes but I start checking around the 45-minute mark.

Once fully cooked remove from the oven and let cool for 10 minutes before removing it from the pan and setting it on a cooling rack lined with parchment paper.

Slowly pour the glaze over the bread, so it soaks into the bread instead of just pouring over the edges. Let the bread sit until cooled so it can soak up the glaze and set. Cut when the bread is cooled.

In a small pot add all ingredients and warm until the sugar is melted and fully combined.