Combine flour, baking soda, baking powder and salt in a bowl and whisk until blended.
Cream the eggs and sugar together in a large bowl well.
Stir in the banana, sour cream, vanilla, sunflower oil, and spices and blend.
Then add one third of the flour mixture at a time to the wet ingredients. Do not over blend. Blend until it is just combined. (If you want to add nuts add now and blend in)
Pour into prepared muffin tins
Bake for about an hour.
Cool for 15 minutes then turn onto cooling rack.
*Baking Times: Make sure you use a cake tester and bake until the tester comes out dry. Depending on the size of your bananas, you may need more or less timing and make sure you aren't poking into a banana. That could give you a false take on doneness. If you aren't sure... poke in another spot. **Bananas: If you have small bananas use more. I used very large. If you don't have sour cream, use more banana. I have used up to 4 in this recipe. You can also use a 9 x 5 baking loaf pan which I have done on many occasions. Again, check the bake as 1 hour approaches.I always say "cool completely", but this recipe is really good warm with butter splurged all over.Enjoy.