Preheat oven to 350F. Lightly butter two 9x5 loaf pans or 8 mini loaf pans. Whisk together flour, pecans, sugar, baking soda, cinnamon, salt and nutmeg in a large bowl. In another bowl whisk together eggs, butter, sour cream, brown sugar and vanilla in a medium bowl; stir in mashed bananas. Fold banana mixture into flour mixture until just combined. Do not overmix.

Pour batter into prepared pans and lightly tap pans on counter to evenly distribute batter. Bake until browned and a toothpick inserted into the center comes out clean, about 55-60 minutes for large loaves or 30-35 minutes for mini loaves.  Cool 10 minutes in pans, then turn out onto a rack to cool completely.

When measuring flour, spoon it into a dry measuring cup and level off excess. Scooping directly from the container compacts the flour, resulting in dry baked goods.

Use very ripe, dark bananas for a richer, sweeter bread. Love, love LOVE this bread.