Once your brown butter is cool, add the sugar (½ cup) and stir together with a spatula.
Add in the whole eggs (x2) and vanilla extract (1 tsp). Mix until combined.
Next, add the all-purpose flour (1 ½ cups), baking soda (1 tsp), salt (½ tsp), ground cinnamon (½ tsp), and ground nutmeg (¼ tsp). Stir into your butter mixture, scraping the sides of the bowl as you go, until smooth and no dry lumps remain.
In a small separate bowl, mash the two peeled, overripe bananas (medium-sized) with a fork.
Fold in the mashed bananas (1 cup), sour cream (¾ cup), and chopped pecans (½ cup) into the batter, scraping the sides/bottom of the bowl again. Once you no longer see streaks of banana or sour cream, you're good!
Transfer the batter to the greased 9x5" pan you prepared earlier. Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean or has a few moist crumbs. (Add a loose piece of aluminum foil on top of your banana bread if you see the top is getting too dark!)
Let the banana bread cool in the loaf pan for 10 minutes before carefully inverting it out onto a wire rack to cool completely (if you can wait that long!)