• Preheat oven to 350 degrees Fahrenheit. Line a 9x13-inch baking dish with parchment paper.
• Place the ripe bananas in a large bowl and mash them completely with a fork.
• Add in the sour cream, softened butter, eggs, and vanilla, and whisk together until completely combined. Add the sugar and mix until just incorporated.
• Sift in the flour, baking soda, and salt into the bowl of wet ingredients. Fold the dry ingredients into the wet ingredients until combined, then stir in the chopped walnuts so they are evenly distributed.
• Pour the banana bread batter into the prepared baking dish and bake for 25 to 30 minutes, or until the top has evenly browned and a toothpick inserted in the middle comes out clean.

Glaze Directions:

• Add the butter to a medium saucepan over medium heat. Let the butter cook and melt down, stirring occasionally to prevent scorching. When the butter starts to brown and smell nutty, remove the pan from heat.
• Combine the browned butter and powdered sugar in a medium mixing bowl. Whisk together until the powdered sugar soaks up all of the butter. At this point, the mixture will look thick and curdly. This is normal!
• Whisk in the milk rapidly, stirring quickly, until you have a smooth glaze.
• When the banana bread bars have cooled for at least 15 minutes, gently pull up the ends of the parchment paper to remove them from the pan. Drizzle with glaze and top with chopped pecans.