Preheat oven to 350°. Grease a 9x5 bread pan with non-stick spray. Set aside.
In a small mixing bowl, whisk together the flour, salt, baking soda. Set aside.
In another mixing bowl using electric mixer, cream together the butter and brown sugar until light and fluffy. Scrape down sides of bowl as necessary.
Add in eggs one at a time beating well after each addition. Fold in smashed bananas, vanilla extract, and cookie butter spread.
With the mixer on low, add half of the flour mixture and mix until just combined. Add in the sour cream until well blended. Then, add the rest of the dry ingredients. Don't over mix.
Transfer batter to prepared bread pan. Bake for 50-60 minutes or until a knife inserted in the center comes out clean. Remove from the oven and place on a wire rack to cool completely.
Cookie butter glaze
Place ½ cup of cookie butter into a microwavable bowl and heat at 20 second intervals until completely melted. Drizzle on cooled bread. If desired, chop up some Lotus cookies and crumble on top. Slice and serve!
Bread will last in an airtight container for 5 days at room temperature.