Preheat oven to 350F. Mix 1/4 cup white sugar and 1 teaspoon cinnamon.

Butter four 7x3 inch loaf pans and dust with cinnamon and sugar mixture, coating bottom and all four sides of each pan.

Cream butter and sugars together. Add eggs, bananas, sour cream, vanilla and cinnamon and blend well. Then mix in salt, baking soda and flour. Add your optional ingredients - nuts, chocolate chips, or macadamia and coconut. Pour batter into pans. Dust tops with remaining cinnamon sugar mixture.

Bake 60-70 minutes, or until a toothpick inserted in center comes out clean.

Variations:

After mixing ingredients add in:

1 cup chopped walnuts

OR

1 cup chopped pecans

OR

1 cup chocolate chips

OR

1/3 cup drained crushed pineapple, 1/2 cup chopped macadamia nuts and 1/2 cup coconut.

Tips and Tricks:

• Dust one pan with cinnamon sugar, then tip that pan into the next so excess falls out into the second pan. Continue with all four pans and reserve the remaining cinnamon sugar mixture for the top of the loaves.
• A streusal topping is a delicious alternative: mix 1/4 cup of cut-up butter, 1/2 cup flour, 1/4 cup brown sugar, 1 teaspoon cinnamon, and 1/2 cup quick cooking oats in a bowl until crumbly. Spoon on top of batter in loaf pans, spreading evenly.
• Wrap any loaves you do not plan on eating today in aluminum foil and freeze. When ready to eat let sit out on the counter over night to defrost.
• Try this recipe as muffins or mini muffins, or in a bundt pan.