Preheat your oven to 350°F (175°C). Grease and flour two 9x5-inch loaf pans or line them with parchment paper.

In a medium-sized bowl, whisk together the sifted all-purpose flour, baking soda, and fine sea salt. Set this dry mixture aside.

In a large mixing bowl, using a hand mixer or a stand mixer fitted with a paddle attachment, cream together the room temperature unsalted butter and granulated cane sugar until light and fluffy.

Add the farm-fresh eggs one at a time to the creamed butter and sugar mixture, beating well after each addition.

Stir in the mashed overripe Cavendish bananas, rich sour cream, and pure Madagascar vanilla extract into the butter-sugar-egg mixture until well combined.

Gradually add the prepared dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.

Gently fold in the coarsely chopped California walnuts or toasted Georgia pecans into the batter if you choose to include them.

Divide the batter evenly between the prepared loaf pans.

Place the pans in the preheated oven and bake for about 60 to 75 minutes, or until a toothpick inserted into the center of the loaves comes out clean.

Once baked, remove the pans from the oven and allow the banana bread to cool in the pans for about 10 to 15 minutes. Then, transfer the loaves to a wire rack to cool completely before slicing and serving.