Preheat oven to 350° F. Grease the bottom of a standard size loaf pan with nonstick cooking spray.
Heat butter in a skillet over medium heat. Cook, swirling occasionally for 5-6 minutes, until butter is foamy and fragrant with light brown specks. Remove from heat and immediately transfer to a medium mixing bowl. Set aside to cool slightly. Do not wash skillet.
Combine flour, baking powder, cinnamon, baking soda, and salt in a medium-sized bowl. Set aside.
When the butter has cooled a bit, combine the brown butter with the mashed bananas, eggs, 1 cup of brown sugar, bourbon and vanilla, whisk until the mixture is smooth.
Heat 1 tablespoon of the brown sugar in the same skillet used to brown the butter, over medium heat until it begins to melt and turn golden. Add both banana halves and sauté until well coated and caramelized. Remove from the pan and set aside.
Slowly add dry ingredients to the wet ingredients and stir until combined. Add the pecans, and smooth the batter into the prepared pan. Top with caramelized bananas. Bake for 35-40 minutes, or until a toothpick inserted in center comes out clean.
Brown Butter Glaze:
Place butter in a small saucepan and set over medium heat. Cook, swirling occasionally for 5-6 minutes, until butter is foamy and fragrant with light brown specks. Remove from heat and immediately transfer to a medium mixing bowl. Set aside to cool slightly.
In a medium bowl, combine powdered sugar maple syrup, vanilla, and salt. Whisk in the brown butter and the bourbon. Combine until smooth.
Drizzle glaze over banana bread, and top with extra chopped
