Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.

In a large mixing bowl, combine the granulated sugar and 1 tablespoon of dried lavender. Use your fingertips to aggressively rub the lavender into the sugar for 2-3 minutes until the sugar is highly fragrant.

In a separate medium bowl, mash the overripe bananas until mostly smooth.

To the large bowl with the lavender sugar, add the brown sugar, melted butter, eggs, and vanilla extract. Whisk vigorously until smooth and well combined. Fold in the mashed bananas.

In another bowl, whisk together the all-purpose flour, baking soda, and salt.

Gently pour the dry flour mixture into the wet banana mixture. Using a rubber spatula, gently fold the batter just until the dry streaks of flour disappear. Do not overmix.

Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil during the last 15 minutes.

Remove from the oven and let cool in the pan for 15 minutes. Use the parchment overhang to lift the bread out and transfer it to a wire rack to cool completely.

While the bread finishes cooling, make the glaze. Whisk together the powdered sugar, 1 tablespoon of milk, crushed lavender, and purple food coloring (if using). Add more milk a half-teaspoon at a time if the glaze is too thick.

Once the bread is completely cool, spoon or pour the glaze over the top, letting it drip down the sides. Garnish with a few extra lavender buds. Let the glaze set for 15 minutes before slicing.