Momma Callie's Banana Bread

The Neely's. Hosts of Down Home with The Neely's, Food Network Channel.

1 stick butter at room temperature and more for loaf pan
1 1/2 cups all-purpose flour and more for loaf pan
1 teaspoon baking soda
1 teaspooon baking powder
1 teaspoon salt
3 large very ripe bananas
1 cup granulated sugar
2 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract
3/4 cup chopped pecans

Preheat the oven to 350 F and put a rack on the middle shelf. Butter and flour a 9 x 5 x 3 -inch loaf pan.

In a large bowl, whisk together the flour, baking soda, baking powder and salt.

In a separate bowl, mash the bananas with a wooden spoon leaving a little bit of texture.

In another large bowl, use a hand electric mixer or a stand mixer to cream the butter and the sugar until light and fluffy, Add the eggs 1 at a time. Stir in the bananas, sour cream and vanilla and beat just until combined. Add the dry ingredients and gently stir in pecans. Pour the batter into the pan and put on a sheet tray.

Bake for 1 hour and 10 minutes or until a skewer inserted in the center of the bread comes out clean. Let cool for 5 minutes in the pan then turn out onto a wire rack to finish cooling.

Slice and serve.

Makes 8 servings

Note: I usually add 1/2 cup chocolate chips to the batter before baking,

If you want to make muffins instead, bake at 350 F for 20 minutes or so. Makes 20-22 muffins.