Preheat oven to 350°F. Spray a 9x5-inch loaf pan with nonstick cooking spray.
Mix oil, peanut butter, and sugar in a large bowl with a hand mixer until smooth. You can also use just a wooden spoon or spatula - no mixer needed.
Blender: Add the bananas, eggs, sour milk, and baking soda to a blender. Blend until liquid forms.
Without Blender: Mash banana with a fork and stir or mix in milk, eggs, vinegar and baking soda.
Add 1/2 of the liquid and 1 cup of flour to the oil mixture, stir until just moistened, then add remaining banana mixture and 1 cup flour. Stir just until combined.
Place batter in the prepared pan. Bake for 45-55 minutes, until the top has browned an a toothpick comes out of the center clean, but may have a few crumbs stuck to it. If the top starts getting too brown, you can cover it with foil during baking. Cool completely before removing from the pan.
Make the glaze: whisk melted butter and powdered sugar. Add extracts, whisk until smooth. Add heavy whipping cream, whisk until smooth. Immediately pour over the top of the bread and spread to the edges. Let dry before cutting.