Preheat the oven to 350°F, grease a loaf pan and gather all ingredients.

In a medium bowl whisk all the dry ingredients together and set aside.

In a medium sized bowl with an electric hand mixer or the bowl of a stand mixer fitted with the paddle attachment, mix the oil and both sugars just until smooth.

Add the eggs one at a time, scraping down the sides of the bowl after each addition and mix each one just until incorporated.

Add the vanilla and sour cream then mix until incorporated.

Mash the bananas and fold in.

Fold the dry ingredients into the wet just until almost fully incorporated. It's ok if there are a few flour streaks throughout.

Set aside a handful of chocolate chips for sprinkling over the top of the batter. Dredge remaining chocolate chips in flour, shake off the excess flour and fold them into the batter.

Pour the batter into the greased loaf pan and sprinkle the reserved chocolate chips over the top.

Optional - Place the 2 thin slices of banana lengthwise over the top of the batter and press down slightly.

Bake at 350° for 55-65 minutes or just until a toothpick comes out clean or with only a few crumbs. Remove from oven.

Optional - Sprinkle the remaining 1 teaspoon of granulated sugar over the top of the banana slices and brulee with a kitchen torch until sugar is melted and slightly crisp. The sugar will turn a dark brown almost black color on top of the banana slices.

Allow the bread to cool for 20 minutes before transferring out of the pan to cool the rest of the way to room temp. Slice, serve and enjoy!