Preheat your oven to 350°F (175°C) and prepare a loaf pan by lining it with parchment paper and greasing it.

In a medium mixing bowl, whisk together the flour, baking soda, and salt until evenly combined.

In a large mixing bowl, cream together the softened butter and white sugar until light and fluffy, about 3-5 minutes.

Add the eggs one at a time into the butter and sugar mixture, mixing well after each addition.

Stir in the sour cream and vanilla extract to the egg mixture until completely blended.

Mash your overripe bananas until smooth but slightly chunky and fold them into the wet mixture.

Gradually add the dry ingredient mixture to the banana batter, stirring gently until just combined.

Gently fold the chopped leftover Easter candy into the batter, ensuring they’re evenly distributed.

Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

Bake for 50-60 minutes until a toothpick inserted in the center comes out clean.

Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring to a wire rack.