Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.

Whisk together the all-purpose flour, baking soda, and sea salt in a medium bowl.

Cream together the unsalted butter and brown sugar in a large mixing bowl until light and fluffy, about 3-5 minutes. Add eggs one at a time.

Mash the overripe bananas and fold into the creamed mixture along with sour cream and vanilla extract.

Slowly incorporate the dry ingredient mixture into the wet batter until no flour streaks remain, mixing gently.

Pour the batter into the prepared loaf pan and bake for 60-65 minutes, checking for doneness at 52 minutes.

Test if the bread is done by gently pressing the center; it should spring back.

Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Drizzle with the salted caramel sauce before serving.