Preheat your oven to 350 F degrees. Grease a 9x5 loaf pan and lightly dust it with flour.
In a large mixing bowl, mash your bananas and combine with your sugar and oil.
Add in the eggs, sour cream, and vanilla. Mix well.
Add in the cinnamon, flour, baking soda and salt, mixing until they're just combined.
Pour the batter into the prepared loaf pan. Bake for 50-60 minutes or until a toothpick comes out clean.
Let cool for about 5 minutes before removing from the pan to finish cooling on a wire rack.
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Notes
Grease and lightly flour the bread loaf pan to prevent sticking.You can substitute plain unflavored Greek yogurt for sour cream.Use ripe bananas with black or brown spots for the sweetest and softest results.Experiment with add-ins like chopped nuts, fresh berries, chocolate or butterscotch chips, or a tablespoon of maple syrup for a unique twist.Homemade banana bread can last up to 5 days when stored in an airtight container at room temperature.To freeze, wrap the cooled loaf well and place it in a freezer-friendly container for up to 3 months. Thaw before consuming.