Preheat your oven to 350°F. Prepare a 9×5-inch loaf pan by spraying it with nonstick spray or lining it with parchment paper. Using parchment paper makes it easier to lift the bread out for slicing. If you plan to include nuts, toast them first so they have time to cool. Spread 1/2 to 3/4 cup chopped walnuts or pecans on a dry baking sheet and bake at 350°F for 5-7 minutes, stirring every 2 minutes. They are ready when they smell fragrant. Remove them from the oven and set them aside to cool.

In a large mixing bowl or stand mixer, beat the softened butter until smooth, making sure to scrape the sides of the bowl. Add 1/2 cup of brown sugar and 1/2 cup of granulated sugar, then cream them together. This involves beating the mixture for about 2 minutes until it becomes fluffy, while periodically scraping down the sides and bottom of the bowl.

Next, add the eggs one at a time along with 2 teaspoons of vanilla extract. Beat the mixture well after each addition, ensuring everything is fully incorporated. In a small bowl, mash 2 1/2 ripe bananas using a fork or potato masher. You should end up with about 1 cup of mashed banana. A little more or less is fine; more banana will yield denser bread, while slightly less will still result in moist banana bread. Add the mashed bananas to the butter mixture and stir until combined.

Add 1 cup of all-purpose flour to the bowl but hold off on mixing for now. Blend 1/2 cup of old-fashioned oats into a powder using a blender or food processor. It’s okay if the texture remains slightly gritty. Add the oat flour to the bowl without stirring just yet. Sprinkle 1 teaspoon of baking soda, 1 1/2 teaspoons of baking powder, and 3/4 teaspoon of kosher salt over the dry ingredients. Stir these into the flour mixture with a small spoon to avoid clumps in the bread. If desired, mix in 1/4 teaspoon of cinnamon and 1/8 teaspoon each of cloves and nutmeg for added flavor. These spices are optional but enhance the overall taste.

Combine the dry ingredients with the wet mixture by stirring gently until just incorporated, making sure to scrape the sides and bottom of the bowl. Fold in 1/2 cup of sour cream, ensuring it is fully mixed. If you’re adding toasted nuts, gently fold them in at this point. For an extra touch, consider reserving 1/4 cup of nuts to sprinkle on top of the batter before baking.

Transfer the batter into the prepared loaf pan and smooth the top evenly. Bake the banana bread in the preheated oven for 55-65 minutes. Since ovens vary, start checking for doneness at the 55-minute mark. Use a toothpick to test the center of the bread by inserting it into the crack that forms on top. If it comes out with no wet batter but a few moist crumbs, the bread is done. The top should be golden brown and pulling away slightly from the edges of the pan.

Allow the bread to cool completely on a wire rack before slicing. If you can’t resist, let it cool for at least 20 minutes before cutting into it. Serve warm with a generous spread of butter for a delightful treat. Any leftover bread can be stored, covered, at room temperature for up to 2 days. If it lasts longer, transfer it to the refrigerator for extended freshness.

Banana bread freezes exceptionally well. Wrap the entire loaf in foil and place it in a zip-top bag, or slice the bread and wrap individual portions for convenience. To thaw, leave the loaf or slices sealed on the counter. For a quick fix, pop thawed slices in the toaster to remove excess moisture and enjoy warm.