Preheat oven to 350 degrees. Spray a 9x5 loaf pan with non-stick cooking spray. Add a square of parchment paper to the bottom of the pan and spray with the cooking spray.
Add the bananas still in their peels on a baking sheet. Place into the preheated oven and bake for 20 minutes. The peel will become black and the banana will be mushy when they're roasted.
Let the bananas cool in their peels.
Add the pecans on a baking sheet. Place into the preheated oven and let toast for about 15 minutes. You'll begin to smell the nuts toasting. Check on the nuts a couple of times to make sure they aren't burning. Remove from the oven and let cool.
In a small saucepan, add in the butter. Place over medium heat and let it brown. It will take about 7 - 8 minutes. Don't stir it. Foam will form on the butter. Remove it with a spoon.
Pour the butter into a large mixing bowl. Leave the burnt bits in the bottom of the saucepan and discard.
Add in the cooled bananas and granulated sugar. Mix with a hand mixer until combined.
Add in the eggs, sour cream and vanilla extract and continue to mix on medium until incorporated.
Add in the baking soda, baking powder, salt and flour. Mix until just combined.
Set aside about 2 tablespoons of pecans and 2 - 3 tablespoons of chocolate chunks. Stir in the remaining toasted pecans, chocolate chunks and semi-sweet chocolate chips.
Pour into the prepared loaf pan. Spread it to the corners and edges of the pan.
Place in the preheated oven and let bake for 1 hour and 15 minutes or until done. Add a toothpick into the center of the loaf pan. If it comes out with moist crumbs, it's done. If it has batter, let bake a little longer.
Let the bread rest for several hours. I prefer overnight. Run a knife along the sides of the bread to release it.
Notes
To store banana bread, place in an air tight container and store out of direct sunlight at room temperature for up to 3 days.