1. Prepare the Banana Bread:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
3. In a large mixing bowl, beat the brown sugar and butter until creamy. Add the eggs one at a time, mixing well after each addition.
4. Stir in the sour cream, mashed bananas, and vanilla extract until well combined.
5. Gradually fold the dry ingredients into the wet mixture. Mix just until combined—do not overmix to keep the bread soft and tender.
6. Pour the batter into the prepared loaf pan and bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack.

2. Make the Salted Caramel Glaze:

1. In a small saucepan, combine the brown sugar and butter over medium heat. Stir constantly until the mixture boils and the sugar fully dissolves, about 1 minute.
2. Remove the saucepan from heat and stir in the heavy cream.
3. Gradually add the powdered sugar and kosher salt, whisking until smooth. Allow the glaze to cool for about 5 minutes.

3. Glaze and Serve:

Once the bread has cooled slightly, pour the salted caramel glaze over the top. Let it set for a few minutes before slicing and serving.