Bread: Sour Cream Banana Bread

From Mary Carey

Ingredients
1 stick (8 Tablespoons) of softened butter
1 cup sugar
2 eggs, beaten
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup mashed ripe bananas (about 3)
½ cup sour cream
1 teaspoon vanilla extract
½ -3/4 cup chopped pecans (I use ¾)

Directions
Preheat oven to 350 degrees. Grease and flour a 9-inch loaf pan or several smaller loaf pans. (I use only one regular-sized loaf pan). In large bowl, cream butter with the sugar until light and fluffy. Add eggs and mix well. Whisk together the flour, baking soda and salt; combine with the butter mixture. Add the bananas, sour cream and vanilla. Stir well. Fold in nuts. Pour into the prepared pan and bake for one hour. Cool in pan for 10 minutes, then onto rack. Wrap in foil and refrigerate. (I usually do not refrigerate). Can be frozen for future use, as well.