Ballerina Banana Bread

I was in a singles ward in Chicago when the sweetest ballerina who worked for a local ballet company gave me this recipe. Hence the name I have given it. I admit I am a bit of banana bread snob. If I am home and it's not moist, then I will just throw it away. If I am in public or in the presence of the sweet spirited soul who made it, then I will force it down my throat. I feel guilty about it. I really really do! But I really like this recipe and haven't had to throw a loaf away! It must be the sour cream and the cardamom that make this a keeper!

1 1/2 cup whole wheat flour
2/3 cup oats
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
1/2 cup dark brown sugar
1/4 cup butter, softened
2 eggs
4 ultra ripe bananas (about 1 1/2 cups)
1/3 cup sour cream
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
optional- 3/4 cup walnuts or 3/4 cup mini chocolate chips

Preheat oven to 350. Combine flour, oats, baking soda and salt in medium bowl. Beat sugars and butter at medium speed until well blended. Add eggs, one at a time, beating well after each addition. Add banana, sour cream, cinnamon and cardamom. Beat until blended. Add flour mixture, beat at low speed just until moist. Stir in optional ingredients. Spoon into a 9x5 loaf pan coated with cooking spray. Bake at 350 for 1 hour or until an inserted toothpick comes out clean. Cool for 10 minutes before removing from pan.