Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.

Mix the Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and fine salt. Set aside.

Cream the Butter and Sugar: In a large bowl, use a hand or stand mixer to beat the room-temperature butter and brown sugar until light and fluffy (about 2-3 minutes).

Incorporate the Wet Ingredients: Add the eggs, one at a time, beating well after each addition. Mix in the sour cream, mashed bananas, and vanilla extract until fully combined.

Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.

Bake the Banana Bread: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Prepare the Salted Caramel Glaze: In a small saucepan, melt the brown sugar and butter over medium heat, stirring constantly. Once the mixture begins to bubble, whisk in the heavy cream and cook for 1-2 minutes until slightly thickened. Remove the saucepan from heat and whisk in the confectioners’ sugar and kosher salt until smooth.

Glaze the Banana Bread: Once the banana bread has cooled, drizzle the salted caramel glaze generously over the top. Allow the glaze to set before slicing and serving.