Preheat your oven to 350°F.

In a big mixing bowl, mash the bananas until they're smooth and creamy.

In another large bowl, mix the melted butter and granulated sugar. Whisk it until it's combined. Add the eggs and vanilla, whisking until smooth.

Stir in the salt, sour cream, mashed bananas, and baking soda.

Sift the flour and mix until just combined.

Gently fold in the chocolate chips, walnuts, sliced bananas, and white chocolate chips.

Pour the batter into a greased 9×5 loaf pan. Sprinkle chocolate chips on top if you'd like.

Bake for 55-60 minutes or until a toothpick comes out clean from the center.

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Store it in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 1 week.