CLASSIC BANANA BREAD

Preheat oven to 350˚F. Line a loaf pan with parchment paper and set aside.
In a large bowl combine mashed bananas, sugar, vegetable oil, sour cream, and eggs. Mix by hand just until ingredients are combined (don’t overmix).
In a separate bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix to combine. Add to the banana mixture, and mix until just combined (don’t overmix, it’s okay if you see a few lumps). Add toasted pecans and fold in.
Pour batter into loaf pan.
Bake for approx. 1 hour or until a toothpick inserted in the centre comes out clean.
Let bread cool on a cooling rack for 10 minutes before serving.

Bread will last 3-4 days stored in an airtight container or freeze for up to a month.