Instructions

1. Preheat oven to 350 F and adjust oven rack to center of oven.
2. While oven heats up, line a sheet pan with foil or parchment and toast pecans just until brown, about 10-12 minutes. When nuts are cool, coarsely chop and set aside.
3. Line 2  8 X 4 loaf pans or one large 12 x 4 pan with baking spray and parchment, then place on a baking sheet.
4. For best results, measure all ingredients before mixing. Line up ingredients next to the mixer so you can add them in easily and efficiently.
5. In the bowl of an electric mixer, cream together butter and both sugars until light and fluffy, about 5 minutes. Add in eggs, one at a time, beating well after each. Add vanilla. Blend in sour cream, then bananas, until well combined.
6. In a separate bowl, stir together flour, baking powder, baking soda and salt. On low speed, add flour mixture to wet batter, a third at a time, until the last of the flour disappears. Fold in optional pecans or chocolate chips.
7. Pour batter into prepared loaf pans. Top with a few extra pecan halves or chocolate chips, if desired. Bake on the baking sheet about 45 -55 minutes, until a toothpick inserted in the center comes out clean.
8. Cool completely. Wrap well and leave at room temperature up to 5 days or in freezer up to 3 months.
9. Banana bread tastes even better on Day 2.