For the Banana Bread:

Preheat the oven to 350°F (176°C). Prepare a 5″ x 9″ (12.7cm x 23cm) loaf pan by greasing it thoroughly with butter or shortening to prevent sticking.

In a medium-sized mixing bowl, sift together the flour, baking soda, cinnamon and salt. Combine well and set aside.

In a separate, larger mixing bowl, cream together the brown sugar and unsalted butter smooth using an electric hand mixer. Add the eggs into the mixture, combining well.

Add the sour cream, mashed bananas and pure vanilla extract. Mix thoroughly until well combined.

Gradually add the dry ingredients into the wet mixture. Mix until combined, ensuring not to overwork the batter. Stir in the walnuts or pecans distributing evenly.

Transfer the batter into the prepared loaf pan. Place in the preheated oven and bake for approximately 55 to 60 minutes. A toothpick or knife inserted into the center of the bread should emerge clean when done.

While the bread is cooling, prepare the glaze.

Glaze:

In a small saucepan, combine the brown sugar and unsalted butter. Place over medium heat and bring the mixture to a simmer. Continue heating until the sugar has dissolved, about 1 minute.

Remove the saucepan from the heat and stir in the heavy cream. sift in the confectioners’ sugar. Stir continuously until a smooth glaze is formed.

Allow the glaze to cool slightly for about 5 minutes. Once slightly thickened, pour it uniformly over the cooled banana bread. Dust with a pinch of flaked sea salt.*