3 large ripe bananas (riper than ripe)
8 tbsp browned unsalted butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg (room temp)
1 tsp vanilla paste (or extract)
1 1/2 cups all-purpose flour
1 tsp baking soda
Pinch of salt
1/2 cup brown sugar
1/2 cup chopped pecans
1/4 cup flour
Pinch of salt
4 tbsp cold butter
Preheat oven to 350°F (175°C).
Mash bananas in a mixing bowl. Add browned butter, both sugars, egg, and vanilla paste (or extract). Mix well until combined.
In a separate bowl, whisk together flour, baking soda, and salt.
Fold dry ingredients into the wet mixture until just combined (don’t overmix).
Pour batter into a greased loaf pan lined with parchment paper.
Bake for 20 minutes without the crumble topping.
Remove from the oven, sprinkle crumble topping evenly over the loaf, then return to the oven.
Bake another 45–50 minutes, until golden brown and a toothpick comes out clean.
Cool slightly, slice, and enjoy
