Preheat the oven to 325°F. In a mixing bowl, using a paddle attachment, mash the bananas on low speed. On low speed add the sugar, salt, oil, sour cream, eggs, vanilla and poppy seeds. Mix all these ingredients for two minutes on low speed. Add the flour and mix on low speed for an additional minute.
In a separate bowl, mix the baking soda and buttermilk thoroughly, making sure the baking soda is mixed in well without over-mixing your flour. Make sure to scrape the mixing bowl with a spatula throughout the process.
Spray each loaf pan with cooking spray and pour four cups of batter into each pan. Place the loaves on a ½ sheet pan or cookie sheet in the preheated oven and bake at 325°F for 50 to 60 minutes. This bread will appear to be on the darker shade of color when fully baked.
Oven temperatures may vary so test with a knife or a longer toothpick. When the knife or toothpick comes out clean, remove the breads from the oven and place on a cooling rack. Let the breads rest one hour before removing from the pans to slice and serve.
*Chef's Note: This recipe is delicious served with honey butter.