01 -
Preheat oven to 175°C. Grease and flour a 22 x 11 cm loaf pan or coat with nonstick spray. Optionally, line the pan with parchment or dust with sugar and cinnamon for added flavour.
02 -
In a medium bowl, combine flour, baking soda, and salt. Whisk to blend evenly.
03 -
In a large bowl, mash ripe bananas until mostly smooth with some small lumps remaining.
04 -
Add sugar, eggs, melted butter, sour cream, and vanilla extract to mashed bananas. Stir until fully incorporated.
05 -
Gently fold dry ingredients into wet mixture just until no streaks of flour remain. Avoid overmixing to ensure a tender crumb.
06 -
Spoon batter into the prepared loaf pan and level the surface with a spatula.
07 -
Bake on the centre rack for 50 to 60 minutes. Begin checking at 50 minutes; a toothpick inserted in the centre should come out clean or with a few moist crumbs. If browning too quickly, tent loosely with foil during the last 10 minutes.
08 -
Let bread cool in pan for 15 to 20 minutes. Remove from pan and transfer to a wire rack. Allow to cool completely before slicing and serving.