1) Preheat the oven to 350 degrees F.
2) Grease and flour a 9X5-inch loaf pan (or several mini loaf pans)
3) Note: If I double recipe I can do 3 of my smaller loafs with my size pans
4) In a large bowl, whisk together the sugar and butter. Add the eggs, bananas, sour cream and vanilla; blend well.
5) Add the flour, baking soda and salt; stir just until dry ingredients are moistened. Spread the batter evenly in the prepared pan.
6) Bake for 50-60 minutes until toothpick inserted in the center of the loaf comes out clean.
7) Cool for five minutes in the pan. Gently turn out onto a cooling rack and cool completely. Store covered at room temperature (the bread also freezes great).