Preheat the oven to 350 degrees F. Butter and flour a 9-by-5-inch metal loaf pan.
Whisk the flour, sugar, baking soda, salt and cinnamon together in a large bowl.
Lightly beat the egg in a medium bowl with a fork or a whisk. Add the banana and mix to combine. Stir in the sour cream, vanilla and melted butter. Stir the sour cream-banana mixture into the flour mixture until just combined. Stir in the chocolate chips and pecans until just combined but with a few lumps still in the batter. Transfer the batter to the prepared pan and smooth out into an even layer.
Bake until a toothpick inserted in the center of the loaf comes out clean, 1 hour, 5 minutes to 1 hour, 10 minutes. Cool in the pan on a rack for 20 minutes. Run a thin knife along the sides of the pan to loosen the bread and unmold it. Serve warm or at room temperature.
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
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