Preheat oven to 350 degrees.

In a large bowl, add the bananas, sour cream, milk, ginger, vanilla, softened butter, sugar, whole eggs and banana extract. Either use your hands with kitchen gloves or hand mixer on low to mash the bananas together with the other ingredients until fully incorporated, leaving small chunks of banana if you wish.

In a stand mixer bowl fitted with a paddle whisk, add the flour, baking soda, ground cinnamon, ground clove, ground nutmeg, ground cardamon and salt. Mix all ingredients well.

Slowly add the banana mixture to the flour mixture in 3-4 batches, running the mixer on low, and mix until the banana mixture is just incorporated. After the last batch of banana mixture is added increase the speed to medium. Stop after 30 seconds and, with a rubber spatula, work the batter around the sides to make sure all of the flour and banana mixture has been absorbed. Stop mixing after all the ingredients come together.

In two 5x9 inch loaf pans spray the pan with Baker's Joy, Pam or butter the pan by hand.

Pour half of the batter into each pan and then lightly drop on the counter or wood cutting board to remove any bubbles.

Place each loaf pan in the center of the oven and cook for 1 hour or until you insert a toothpick into the loaf and it comes out clean.

Once cooked, remove from the oven and let rest on a wire cooling rack in the pan for 10 minutes.

After the bread has been allowed to cool, support the top of the bread with one hand and gently roll the bread out with the other. Let the bread to continue to cool on the wire rack if desired.

Serve warm with a bit of butter or allow to cool completely before wrapping in plastic wrap or foil. Keep the banana bread refrigerated or freeze for up to 2 months.