Sour Cream Cinnamon Banana Bread

Position baking rack in the middle of the oven and preheat oven to 350 F. Grease and flour a 9- x 5-inch loaf pan; set aside.

Lightly spoon flour into measuring cups, level it off and pour into a medium-sized mixing bowl. Add the cinnamon, baking powder, baking soda and salt; whisk together until well blended.

In a large mixing bowl using an electric mixer, beat together the butter, brown sugar and white sugar, scraping sides and bottom of bowl as needed. Beat in the eggs one at a time. Add the vanilla extract and mashed bananas and beat well. Add the sour cream and mix on medium speed just until incorporated.

By hand, stir in the dry ingredients just until incorporated. Do not over mix. Over-mixing will cause a tough texture and tunneling. Stir in pecans.

Pour batter into the prepared loaf pan. Bake for 50-60 minutes or until a toothpick inserted into the center of the loaf comes out nearly clean. Remove from oven and set pan on a rack. Allow bread to cool in the pan for 5 minutes then remove it from the pan and cool on wire rack. Store in a plastic bag at room temperature.

Recipe adapted from Sour Cream Banana Bread at busycooks.about.com.