1/2cup+ 2 tablespoons sour cream (full-fat is preferred)
Preheat your oven to 350 degrees F (175 degrees C). Spray a loaf pan with cooking spray or butter it the old fashioned way; set aside.
In a large bowl combine the melted butter and sugar; beat well. Add the vanilla and eggs; beat until fully combined; set aside.
In a separate medium-sized bowl combine the flour, baking soda, salt, nutmeg, and cinnamon; stir well to combine.
Add the flour combination to the wet ingredients and mix until half way combined - careful not to over mix here! Fold in the bananas and sour cream. stir smooth. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 50-55 minutes, or until the top is golden brown and the center is set - a tooth pick inserted should come out clean, or with just a few crumbs clinging on.
Allow the banana bread to cool for 10 minutes in the pan before transferring it to a cooling rack to cool completely. Once cooled, slice and serve.
I enjoy this plain, with a pat of butter, or a smear of raspberry preserves.