Banana-Pecan Bread

This can also be made using mini-loaf pans, make this a day ahead it's even better the next day! --- bread flour only for this ;-)

• Ready In: 1 hr 5 mins
• Yields: 1 (9x5-inch) loaf

Ingredients

• 1⁄2 cup butter, softened
• 1⁄2 cup white sugar
• 1⁄2 cup light brown sugar (or use all white)
• 2  large eggs, beaten (room temperature)
• 1⁄2 cup sour cream (room temperature)
• 2  large bananas, mashed (do not puree)
• 2  teaspoons vanilla
• 2  cups  sifted bread flour
• 2  teaspoons baking powder
• 1  teaspoon baking soda
• 1  pinch salt (can use a bit more salt)
• 3⁄4 cup  chopped pecans

Directions

1. Set oven to 350 degrees (set oven rack to second-bottom position).
2. Grease a 9 x 5-inch baking pan and line the bottom of the pan with parchment paper.
3. In a large bowl beat the butter with sugars and vanilla until light and fluffy (about 3-4 minutes).
4. Add in eggs, sour cream and mashed bananas; mix well until combined.
5. In a small bowl sift together the bread flour with baking powder, baking soda and salt; add to the creamed mixture and mix with a wooden spoon until JUST combined (do not overmix!).
6. Stir in pecans.
7. Transfer the mixture to prepared baking pan.
8. Bake for about 55-70 minutes or until the loaf tests done (tent foil over the top of the loaf if browning too much).