This is our family’s favorite banana bread. I am blogging it for future reference.

Preheat oven to 350 F. Prepare a loaf pan, including a parchment sling.

• 1/2 cup (1 stick) butter, softened
• 1 cup sugar
• 2 eggs, beaten
• 1 1/2 cups flour
• 1 tsp. baking soda
• 1/2 tsp. table salt
• 1 cup mashed bananas, about 3 (I used 5 and it was great)
  
• 1/2 cup sour cream
• 1 tsp. vanilla

Topping:

• 1/4 cup (1/2 stick) butter, melted
• 1/3 cup brown sugar
• 1/3 cup pecans

Cream butter and sugar in stand mixer until light and fluffy, at least 5 minutes. In a separate bowl, combine flour, baking soda, and salt. Add eggs to butter-sugar mixture one at a time, then add bananas, sour cream, and vanilla. Add flour mixture in two additions and mix gently until combined. Pour into prepared loaf pan.

Bake for about 30 minutes at 350 F. Combine topping ingredients, and at about the 30 minute mark, remove the bread from the oven and drizzle topping over semi-cooked batter. Return to oven and cook for another 25-30 minutes, or until a toothpick comes out clean. It may have a little depression in the middle due to the topping, but do not overbake. Let cool for 10 minutes in the pan before removing with the sling. Cool completely before slicing.