Preheat the oven to 350°F degrees. Spray a 9x5 loaf pan with baking spray, set aside. In a medium-sized bowl, mix together the flour, cinnamon, baking soda, and salt, set aside.
Cream together the butter and brown sugar for about 3 minutes in a stand mixer or with a hand mixer in a large bowl. Add in the eggs one at a time, beating them into the mixture fully before adding the next.
Add the mashed bananas, sour cream, and vanilla beat for 1 minute. Using a large spoon or spatula, slowly mix the dry ingredients into the wet ingredients. Mix until no flour pockets remain but do not over mix. Fold in the pecans.
Spoon the batter into the prepared loaf pan. Bake for 60-65 minutes, loosely covering the bread at the 30-minute mark with foil if you find it is browning too quickly. This will make sure the bread doesn't get too dark. Bread is done when a toothpick inserted comes out clean.
Take the bread out of the oven and let cool for 10 minutes on a wire rack. Remove the bread from the pan and let it cool completely.
Vanilla Glaze:
While the bread is cooling, make the vanilla glaze. Melt the butter in a microwave-safe bowl, add in the vanilla, powdered sugar, and milk. Whisk until smooth.
When the bread is completely cool, pour the glaze over the top of the bread and let it run down the sides, make sure you have a pan underneath to catch any excess glaze. Let the glaze set up for 20 minutes. Serve and enjoy!
Notes
Nuts are completely optional in this recipe.
You can use pecans or walnuts in this banana bread.
Use really ripe bananas to get the best banana flavor you can.
This can be frozen, see my tips above.
Double this recipe to serve more people or to store for later consumption.