Arrange the oven rack in the bottom third of the oven and preheat your oven to 180°C (350°F). Lightly grease a 22x11 cm (8x4-inch) loaf pan and line with baking paper.

Mash the bananas with a potato masher or fork.

In a bowl whisk together the flour, baking soda and salt.

Beat eggs, brown sugar and vanilla until frothy, approx 1-2 minutes, add in melted butter and oil and beat until incorporated. Beat in the sour cream and mashed bananas on medium speed until combined.

Add dry ingredients and using a spatula, gently stir until the ingredients are just combined and no more dry flour is visible. Do not overmix. Fold in 100 grams (3.5 oz) of granola.

Spoon the batter into the prepared baking pan, sprinkle the top with remaining granola and bake for 55 to 65 minutes or until toothpick inserted in the center of the loaf comes out clean. After 30 minutes of baking loosely cover the bread with aluminum foil.

Let the bread cool for 10 minutes in the pan, then turn out onto a rack to cool completely.