Kathryn's scrummy banana bread

One of the things I've been having most fun doing, with extra time on my hands and someone else to cook for, is experimenting with recipes. After trying them a few times with different variations, the best of them make it into the sacred document 'Tried and True Recipes' - and this one is, I think, worth sharing. I found the original recipe on the internet, but have made changes each time I made it, and I think this version is the best.

Ingredients:

1 cup white sugar
½ cup of brown sugar
½ cup of butter
2 eggs
1 cup sour cream
4 very ripe bananas, mashed
1 teaspoon vanilla
1 tablespoon maple syrup
1 teaspoon cinnamon
1 teaspoon nutmeg
¼ teaspoon salt
1 ½ teaspoons baking powder
1 ½ cups plain flour
¾ cup wholemeal flour
½ cup chopped walnuts
½ cup sultanas

Before beginning, grease two medium loaf baking pans. Mix a small amount of white sugar and cinnamon together, and dust the inside of the baking pan with the mixture.

Mix white and brown sugar together until evenly mixed.
Add butter and mix with sugar.
Add eggs, sour cream and bananas.
Add vanilla, maple syrup, cinnamon, nutmeg and salt.
Add baking powder and flour.
Add walnuts and sultanas.
Pour mixture evenly into baking pans, place walnuts on the top if desired.
Cook for an hour at 300F. After one hour, test; if not cooked through, increase heat to 350F and test at ten minute intervals.