in the bowl of a stand mixer fitted with the paddle mix the water with the yeast and a pinch of sugar, let it rest and start to foam for a few minutes

then add the rest of the sugar, sour cream, bananas, oil--and mix well

switch to the bread hook

add in the flour and the salt and knead until the dough pulls away from the bowl

then add the oil and continue to knead until the dough is soft and shiny

turn into a well oiled bowl, cover and let rise until doubled in size

before the dough is done rising grease a 9 inch loaf pan

once double punch dough the dough, knead lightly and pat out the dough on the counter into a roughly 15x9 rectangle, mix the brown sugar and cinnamon together and sprinkle over the rectangle leaving one 15 inch edge free of sugar

roll the dough the sugared 15 inch side towards the non sugared side, once you reach the unsugared side pinch the loaf closed

place seam side down in the prepared bread pan, cover, and let rise until about double

preheat over to 325˚ while the bread rises

when it's ready bake for 35-40 minutes or until it's nice and brown

let it rest for 5-10 minutes and then ease it out of the pan to a cooling rack and let it cool before slicing