Instructions

• Preheat the oven to 350°F (175°C). Grease a loaf pan with butter or nonstick cooking spray and set it aside.
• In a large bowl, combine the melted butter and granulated sugar and beat until smooth.
• Add the vanilla extract and the room-temperature eggs to the butter–sugar mixture and beat until fully combined.
• In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg (if using) until evenly mixed.
• Add the dry ingredients to the wet ingredients and stir gently until just combined — stop as soon as the flour is mostly incorporated to avoid overmixing.
• Fold the mashed bananas and the sour cream into the batter until evenly distributed and the batter is uniform in texture.
• Pour the batter into the prepared loaf pan and smooth the top with a spatula.
• Bake for 50–55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
• Let the bread cool in the pan for 10 minutes, then loosen the edges, transfer it to a cooling rack, and cool completely before slicing and serving.