• Measure out your butter into a small bowl and let it come to room temperature and soften as you assemble all of your other ingredients and prepare your baking pan.
• Let the cream cheese for the glaze soften at room temperature while you prepare the batter.
• Preheat the oven to 375°F.
• Mix the flours, bran, baking soda, salt and spices together in a bowl. In a separate bowl, mash the bananas with a fork until all the chunks are completely squashed. Mix in the grated carrot or zucchini and stir well with a spoon until they are completely covered by the bananas.
• In a medium bowl, cream together the softened butter, brown sugar, eggs and vanilla with an electric mixer, or by hand with a whisk, until smooth. It's best to mix it all together very well, until you have no lumpy sugar granules. Add the chopped nuts if you are using them and stir with a spoon until they are completely coated.
• Slowly mix in the dry ingredients, using a wooden spoon or electric mixer set on low, until all ingredients are well blended.
• Pour in the banana mixture and stir everything with a wooden spoon until the bananas are completely blended in.
• Spray the cupcake pan with non-stick cooking spray. Scoop the batter into the cupcake cups, scraping the bowl with a spatula to get all of that cupcake goodness. Bake your cupcakes for 20 minutes.
• If you are using a loaf pan, bake the cake for about 45 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake or cupcake. If it comes out clean your baked goods are done.
• Remove from the pans and let cool before frosting.

To Make the Glaze:

• Whisk together the softened cream cheese, orange juice, honey, vanilla and orange zest in a bowl until the glaze becomes smooth and thick. Use 1 tablespoon of glaze per cupcake. For a loaf use 1/2 cup.