This browned butter banana bread with ginger and pecans sounds fancy but it's really not.
Preheat oven to 350. Grease a large loaf pan.
In a large mixing bowl, combine flour, baking soda, baking powder, salt.
In a saucepan, melt butter. Once the butter has melted, whisk it gently until it starts to brown - but don't let it burn. Once it is brown, remove from heat.
Add ginger to browned butter.
Add mashed bananas to ginger and butter.
Add eggs, brown sugar, and vanilla. Stir until smooth.
Add the banana mixture to the bowl containing the flour mixture and stir to combine.
Add chopped pecans. Stir.
Pour batter into greased loaf pan. Smooth the batter. Sprinkle some coarse sugar over the smoothed batter.
Cook at 350 degrees for 50 to 60 minutes.
Test doneness with a cake tester or a butter knife. It should come out dry - no wet batter.
Cool on a wire rack. After about 15 minutes, you can turn the bread onto the rack to continue to cool.
Recipe from Erin Brighton