Preheat the oven to 350°F (180°C) and butter two 9-inch by 5-inch (23cm x 13cm) loaf pans and line with parchment paper.

In a bowl, whisk together flour, baking powder, baking soda and cinnamon. Set aside.

In another large bowl, beat butter and sugar together for a few minutes, until fluffy.

Add eggs and vanilla and beat until incorporated.

Beat in bananas and sour cream.

Finally, fold in the dry ingredients. Please don’t over mix or you will have a tough bread!

Divide the batter evenly between the two loaf pans and top with nuts (if using).

Bake for about 40 minutes or until a toothpick inserted into the center comes out clean.

Let cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.

Store any leftovers in an airtight container in the refrigerator for up to three days. You can also freeze banana bread in an airtight container for up to 2 months. Defrost at room temperature (in the container) for an hour or two.