Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.

In a large mixing bowl, combine flour, baking soda, cinnamon, and salt. Whisk together until fluffy and set aside.

Cream brown sugar and unsalted butter in a separate bowl until light and fluffy. Add eggs, sour cream, mashed bananas, and vanilla; mix until combined.

Gradually fold the dry ingredients into the wet mixture until just combined. Pour into the prepared loaf pan.

Bake for 60 minutes, or until a toothpick inserted comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack.

For the caramel glaze, combine brown sugar and unsalted butter in a saucepan over medium heat until melted. Whisk in heavy cream and powdered sugar until smooth.

Once the bread has cooled, pour the caramel glaze over the top and let set before slicing.