Vanilla banana bread

Use really ripe bananas for the best flavor in your banana bread; the darker the better. My preferred method is to place peeled, ripe bananas in a freezer bag and freeze them. The night before baking, I'll transfer the frozen bananas to the refrigerator.?

Ingredients ?

All-purpose flour, 1 1/2 cups?

one tablespoon of baking soda?

1 teaspoon of salt?

1/2 cup chopped, toasted pecan halves?

very ripe bananas in a cup?

1 tablespoon of?Vanilla extract?purified?

A half-cup of sour cream?

Unsalted butter, 8 tablespoons, at room temperature?

Granulated sugar, 1/2 cup?

12 cups of brown sugar that has been packed?

two large eggs?

Preparation ?

Set a rack in the lower-middle position in the oven. Set the oven to 350 degrees. An 84-inch loaf pan should be greased and lined with parchment paper.?

Mix the flour, baking soda, salt, and pecans in a small basin. Mash the bananas in a different bowl. Mix in the sour cream and vanilla after adding them.?

Cream the butter and sugar for two to three minutes in the bowl of a stand mixer with a paddle attachment. As you continue mixing on medium, add the eggs. Add the flour mixture and blend on low speed just until combined. Mix on low speed while adding the banana mixture until incorporated fully. After scraping the bowl's sides, continue combining the batter with a spatula until it is thoroughly incorporated.?

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