2 c. all purpose flour
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 c. butter, room temperature
1/2 c. packed brown sugar
2 eggs, room temperature
1/2 c. dairy sour cream or plain yogurt, room temperature
1 c. pureed ripe bananas (1 1/2 to 2 medium)
1 tsp. vanilla extract
1/2 c. toasted chopped almonds, walnuts, or pecans
1/2 c. granulated sugar

Generously grease a 9" x 5" loaf pan; set aside. Preheat oven to 350 degrees. In a large bowl, combine flour, baking powder, baking soda, salt and cinnamon; set aside. In small bowl of electric mixer, cream butter. Gradually beat in both sugars; continue beating 1 minute, or until light and airy. Beat in eggs one at a time. Beat in sour cream, bananas, and vanilla until blended. Stir into flour mixture only until dry ingredients are moistened. Stir in nuts. Turn into prepared pan; smooth top. Bake 55 to 60 minutes or until a wooden pick inserted in center comes out clean. Let stand in pan 10 minutes. Turn out onto a rack to cool.