Starbucks Copycat Banana Bread

Preheat oven to 325℉ (162℃). Grease and line loaf pan.
In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
2 cups all-purpose flour, 1 teaspoon baking soda, ¼ teaspoon kosher salt, ½ teaspoon ground cinnamon
In another large mixing bowl, combine egg, both sugar, and oil. Whisk or beat until smooth and oil has been incorporated. Add in sour cream, vanilla, and mix.
1 large egg, ¾ cup granulated sugar, ¼ cup brown sugar, ½ cup any neutral oil, 2 tablespoon sour cream, 1 teaspoon vanilla extract
Peel bananas and mash them in a bowl using a fork. It's okay if it remains lumpy.
3 over-ripe bananas
Combine dry ingredients into your wet mixture. Fold flour in gently using a rubber spatula - do not over-mix. Add in your mashed banana. Once combined, add in your walnut/pecans if desired. Pour batter into prepared loaf pan. Sprinkled remaining nuts on top and transfer to oven.
¼ cup walnuts halves, ⅓ cup pecans
Bake for 65-75 minutes until golden brown, and a toothpick or knife poked in the center comes out clean. My 8x5-inch loaf usually takes 70 minutes. If you use a wider 9-inch loaf pan, your loaf will bake faster. Check it at 60 minutes.
Let bread to cool in pan for 15 minutes, then transfer loaf to a cooling rack. Allow it to cool for 1 hour or until it's room temperature. Enjoy it for breakfast or snack, as is or with good quality butter.