In a small saucepan, brown butter by heating over medium heat for 5-7 minutes. Swirl the pan occasionally but do not stir. Watch it closely, it will bubble quite a bit for the first few minutes and when it bubbles less and you smell a nutty scent and the bottom looks golden brown, it's done. Remove from heat and set aside to cool.

Once the butter is cooled to room temperature, combine it with the brown and white sugars the bowl of a stand mixer, or a large mixing bowl if using a hand mixer. Mix together thoroughly.

Add eggs and mix until smooth.

Mash the bananas until smooth and add them along with the vanilla and sour cream. Mix until smooth.

Add remaining ingredients and mix on low until combined.

Bake in an oven preheated to 350 degrees for 40-45 minutes, just until a toothpick inserted in the center comes out clean.

Cool in the pan for 5 minutes before removing to a rack to cool.

While the bread is cooling, brown another 1 T butter for the glaze.

Make the maple glaze by whisking together the browned butter, powdered sugar, water, maple, and salt to taste. Add additional powdered sugar or water if needed to reach the right consistency.

Spread the maple glaze over the banana bread and top with some extra toasted, chopped, pecans if you want. Slice and enjoy! Store any leftovers in an airtight container.

Slice and store any leftovers in an airtight container.