In large bowl, combine sugar and oil with a wooden spoon. Stir in the eggs, sour cream and vanilla. Add the bananas and gently combine; set aside.
In a medium bowl, whisk together the flour, baking soda, salt and cinnamon. Add to the large bowl of wet ingredients and gently stir to combine. Do not over mix! Pour batter into loaf pan. Evenly spread.
Bake 1 hour or until middle reaches internal temp of 200°F. (Or a long skewer inserted into middle comes out with just a few crumbs.)
Remove from oven and let cool in pan for 15 minutes. Invert onto wire rack to cool completely.
Storage tips: Wrap tightly in plastic wrap on countertop for up to 5 days.
Freezer tips: Wrap tightly in plastic wrap and freezer bag in freezer for up to 1 month.
Optional mix-ins: Stir in chocolate chips, dried fruits, other warm spices, or nuts.
Recommended loaf pan: Use a 9x5 metal loaf pan for best results.
Baking tips: Loosely cover with foil last 5 to 10 minutes if top is over browning.
Muffins: To make muffins, bake 20 to 25 minutes in muffin tin.
Nutrition: Nutritional values are an estimate only, based on a yield of 8 thick slices.