Preheat oven to 350°F. Prepare two bread pans or several mini loaf pans spraying with cooking spray.

In a standing or electric mixer, cream butter and sugar together until well combined. Slowly beat in eggs, bananas, and vanilla until well combined.

In a seperate bowl, combine flour, baking soda, cinnamon, nutmeg, and salt. Carefully add to the wet ingredients. Stir in crushed Oreos until just combined.

Scoop the dough into previously prepared baking pans.

Bake for 28-35 minutes for the mini pans or 45-55 for normal bread pans or until a toothpick comes out clean from the center.

For the glaze, whisk powdered sugar and cream in a bowl until a nice drizzle consistency is reached. Drizzle over the top of each loaf and serve.

Makes two full loaves or 16 mini loaves.

NOTES: Reduced fat or Double Stuf Oreos can be substituted for original. Whole, part-skim, or skim milk can be substituted for heavy cream in the glaze, but heavy cream does make a difference. To store, wrap securely in aluminum foil. This bread freezes well, also.