Sour Cream Banana Bread

Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9-inch loaf pan.

Mash 2 bananas in a bowl with a fork. Place remaining 2 bananas in a separate bowl with 1 cup sugar and beat the bananas and sugar with an electric mixer until creamed and fluffy 3 minutes. Beat in melted butter eggs sour cream and vanilla extract until thoroughly combined.

Whisk flour baking powder and salt together in a bowl and stir the flour mixture into banana-sugar mixture. Fold in mashed bananas and walnuts. Pour batter into prepared loaf pan and tap the pan on the counter several times to remove any air pockets. Stir 2 teaspoons sugar with cinnamon in a small bowl and sprinkle the cinnamon sugar over the top of the loaf.

Bake in the preheated oven until bread is golden brown on top and set in the center 1 hour and 15 minutes; rotate bread pan in oven halfway through baking. Cool in the pan for 10 minutes before removing to finish cooling on a wire rack.