Ingredients

• 6 Tbsp Melted Butter or oil if preferred
• 1 cup Brown Sugar packed
• 2 Eggs
• 1 tsp Vanilla Extract
• 2 cups Banana pureed (about 4 bananas)
• 2 cup Unbleached White Fine Pastry Flour or Unbleached White All Purpose Flour
• 2 tsp Baking Powder
• 1/2 tsp Salt
• 1/2 cup Pecans chopped

• 1/4 cup Brown Sugar packed
• 2 Tbsp Butter soft
• 1/2 tsp Large Flake or Kosher Salt

Instructions

1. In a small bowl, combine all of the ingredients for the topping. Set aside.

1. Preheat oven to 350°F. Spray a 9-inch loaf pan or line with parchment paper.
2. Sift together flour, baking powder and salt and set aside.
3. In the bowl of a mixer fitted with the paddle attachment or by hand with a spoon, mix melted butter (or oil if using) and Brown Sugar until combined. Add vanilla extract and eggs, one at a time, scraping down the sides of the bowl between each addition.
4. Add half of the flour mixture to the liquid/egg mixture, followed by the banana puree. Scrape down the sides of the bowl. Add the remaining flour mixture and mix until well combined and then gently fold in the pecans.
5. Pour the batter into the prepared pan and smooth the top. Evenly sprinkle the topping over the batter.
6. Bake until the top springs back when lightly touched and a toothpick inserted in the center comes out clean, about 60 minutes. Let cool 30 minutes before serving.