In a medium bowl, combine the flour, baking soda, cinnamon, and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and eggs on medium-high speed until light and fluffy, about 5 minutes. Reducing to low speed, gradually add in the melted and cooled butter. Add the bananas, sour cream, and vanilla, beating until just combined.
Using a rubber spatula, fold in the dry ingredients and pecans. Pour the batter into the prepared loaf pan. Bake for about 1 hour, or until golden brown on top and the center springs back when gently pressed. Bake time for glass or ceramic pans may be longer.
Let cool on a wire rack for 30 minutes before removing from loaf pan to cool completely.
Banana bread can be stored tightly wrapped in plastic for up to 3 days at room temperature or 2 weeks frozen (thaw overnight at room temperature before serving).
*If you'd like to make your loaf with a banana on top as shown in the photos, you will need an additional banana, sliced horizontally. Add half of the banana to top of loaf prior to placing in oven.
Butter Pecan Banana Bread https://handletheheat.com/butter-pecan-banana-bread/ April 26, 2022