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Preheat oven to 350°F. Butter a 9-by-5-by-3-inch loaf pan; set aside.
In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy.
Add eggs and beat to incorporate.
In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture and mix until just combined.
Add bananas, sour cream, and vanilla; mix to combine.
Stir in nuts and pour into prepared pan.
Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes.
Let rest in pan for 10 minutes, then turn out onto a rack to cool.