Preheat your oven to 350°F (175°C) and prepare your loaf pan by greasing it or lining it with parchment paper.

In a light-colored saucepan, melt the butter over medium heat, stirring constantly until it turns golden brown and emits a nutty aroma, usually taking about 5–7 minutes.

Mash the ripe bananas in a mixing bowl until a mix of smooth and small chunks, then set aside.

In another bowl, whisk together the flour, baking soda, baking powder, and salt.

Whisk the eggs until well blended, then mix in the browned butter and brown sugar until smooth, about 2–3 minutes.

Fold the mashed bananas into the wet mixture gently, preserving the fluffy texture.

Slowly add the dry ingredient mixture to the wet banana mixture, folding just until combined.

For the streusel topping, mix cold butter with flour and brown sugar until crumbly, then fold in the pecans.

Pour the banana bread batter into the prepared pan, sprinkle the pecan streusel topping generously over the batter, then bake for about 60 minutes or until a toothpick inserted in the center comes out clean.

Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.