Spray two 12 cup mini muffin pan with non stick spray [or one 24 cup mini muffin pan]. Set aside.
In a bowl whisk together all purpose flour, salt, cinnamon powder and baking soda. Set aside.
In the steel bowl of your stand mixer fitted with paddle attachment or using your hand mixer, beat together oil, sugar and vanilla till well combined, 1-2 minutes.
Add in the eggs and beat on medium speed till well combined, approximately 2 minutes.
Add in the mashed bananas and mix till well combined.
Now add 1/2 of the flour mixture and mix.
Add in the sour cream next and mix.
Now add the remaining 1/2 of the flour mixture and mix till just combined. Do not overmix.
Stir in the chocolate chips and chopped pecans [if using].
Fill the mini muffin pans with the batter using a small cookie dough scoop. Fill all the way to the top.
Bake at 425 F degrees for 3 minutes, then lower the temperature to 350 F degrees [with the muffins inside the oven] and bake for another 7-8 minutes or till a toothpick inserted in the center comes out clean.
Let the mini muffins cool down in the pan for 5 minutes before transferring them onto a wire rack to cool completely.