Position a rack in the center of the oven, and heat the oven to 325°F.
Butter a 9 x 5-inch loaf pan.
Whisk together the flour, baking soda, cinnamon, and the salt. Set aside.
In your stand mixer using the whip attachment on medium speed, beat together the sugar and eggs (a hand mixer can also be used). Continue for about 5 minutes until light and fluffy. (This could take longer with a hand mixer.)
On a low speed, add the oil very slowly (drizzle). This should take about one minute.
On low speed, add the bananas, crème fraîche, and the vanilla.
Using a spatula add the flour mixture and nuts and gently stir just to combine.
Pour the batter into the prepared pan and smooth the top with the spatula to make even.
Bake for 1 to 1 ¼ hours until the top is golden brown. It is done when you gently press your finger in the middle and the bread springs back.