This is a golden brown slightly lighter textured less-sweet banana bread made with vegetable oil and sour cream. It rises fairly high and has a nice shape to it. Make sure to thoroughly mix the dry ingredients before adding them to the batter because the batter doesn't get stirred very much and unevenly mixed leavening agents may leave streaks.
I use a Pyrex loaf pan for this and the bake time is almost always 75 minutes. Time may vary depending on type of loaf pan. I also like to line the loaf pan with a strip of parchment.