1 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup granulated sugar
1/3 cup unsalted butter (at room temperature)
2 eggs
1 1/2 cups mashed ripe bananas
1/3 cup ginger preserves
1/4 cup sour cream
3/4 teaspoon lemon zest
3/4 cup chopped pecans, toasted (optional)

Preheat oven to 350 degrees F. Grease a 9 x 5-inch loaf pan.

Sift together the flour, baking powder and salt into a small bowl. Set the bowl aside.

With a mixer, cream sugar and butter together until the mixture is light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the bananas, preserves, sour cream, lemon zest and, if you wish, pecans. Spoon in the flour about a third at a time, mixing until the batter is well combined. Pour the batter into the prepared pan, and bake 60 to 65 minutes, or until a wooden pick inserted in the center comes out clean.

Serve the bread warm. Serve with more ginger preserves for spreading.