Preheat your oven to 350°F (175°C) and grease an 8½ x 4½ inch loaf pan.

In a bowl, whisk together the all-purpose flour, baking soda, and salt, and set aside.

Mash the ripe bananas in a large bowl, leaving some chunks for texture.

Add granulated sugar, eggs, melted butter, sour cream, and vanilla extract to the bananas and whisk until smooth.

Fold the dry ingredients into the wet mixture until just combined, avoiding overmixing.

Pour the batter into the prepared loaf pan, filling it about two-thirds full.

Bake for 50-60 minutes, checking for doneness around the 50-minute mark with a toothpick.

Let the loaf cool in the pan for 15-20 minutes, then transfer to a wire rack to cool completely.