Ingredients for 1 servings:
1. 2 cups flour
2. 3/4 cup sugar
3. 3/4 teaspoon baking soda
4. 1/2 teaspoon salt
5. 2 large eggs
6. 1/3 cup sour cream
7. 8 tablespoons unsalted butter, melted and cooled slightly
8. 1 1/2 teaspoons vanilla
9. 3 ripe speckled bananas
10. 1 cup toasted and coarsely chopped pecans or 1 cup walnuts (don’t leave it out)

Directions:
1. Preheat the oven to 350 degrees (F) and adjust a rack to the center position.
2. Lightly butter and flour a 9-by-5-inch loaf pan (regular or nonstick).
3. Whisk together the first four ingredients in a large bowl and set aside.
4. Place the eggs, sour cream, butter and vanilla in the bowl of a food processor.
5. Process until the mixture is homogenous, about 30 seconds.
6. Break up the bananas into 1 inch pieces and add them to the food processor.
7. Pulse until the bananas are broken up but not quite puréed with small chunks remaining (about six 1 second pulses).
8. Add the banana mixture along with the optional mandatory nuts to the dry ingredients.
9. Using a rubber spatula, fold together until the dry ingredients are just moistened and no streaks of flour remain.
10. Transfer to the prepared loaf pan and bake until the top is a dark golden brown with a cracked, domed top, and a tester inserted into the center of the cake comes out clean, about 55 to 60 minutes.
11. (Start checking bread after 45 minutes.) Cool for 5 minutes before removing bread from pan.
12. Continue to cool on a wire rack for several minutes more.
13. Serve warm or at room temperature.