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Preheat oven to 350°.
Butter two 8 ½ x 4 ½“ loaf pans (or one 9 x 13 pan).
In a bowl mix together the cinnamon swirl ingredients except for the butter. Set aside.
Mash banana. Add sour cream, mix and set aside.
In separate bowl, combine the flour, baking soda, baking powder, and salt. Lightly fluff with spoon or fork to mix. Set aside.
In large mixing bowl, mix together softened butter and sugar. Mix in the eggs and vanilla. Next, mix in banana mixture on low.
Add dry ingredients to banana mixture, fold in with the spatula (don’t use beater). Don’t want to overmix.
Spread ½ of the batter evenly into prepared pans. Sprinkle with half of the cinnamon and sugars mixture. Scoop on remaining batter and carefully spread. Sprinkle with remaining sugar mixture. Drizzle on melted butter. Use a knife to go back-and-forth in the pan to create swirls (go all the way to the bottom)
Bake for 43-47 minutes (32-35 mins for 9 x 13” pan), until nice and golden brown, top is crispy, and a toothpick comes out clean when inserted into the bread.
Remove from oven.
Delicious served warm!