Maple Banana Bread with Vanilla Bean Glaze

Preheat the oven to 350°F. Line a 1-pound baking pan with parchment paper, letting it fold over the sides for easier removal.
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the shortening, cane sugar, and maple syrup. Mix on low until combined and there are no chunks of shortening.
Add the bananas, heavy whipping cream, and eggs. Mix on low until combined.
Add the flour, baking powder, and sea salt and mix on low until combined. Transfer the batter to the prepared baking pan and spread evenly.
Bake for 1 hour or until a wooden pick inserted in center comes out clean. Once the loaf has cooled, remove it from the pan.
Store in an airtight container for up to 7 days.