Preheat oven to 350ºF. Spray a 9x5-inch loaf pan with cooking spray and line with parchment paper.
Using a stand mixer or handheld mixer, cream brown butter and sugars until smooth.
½ cup brown butter, 2/3 cup light brown sugar, ½ cup granulated sugar
Add vanilla, pineapple, eggs, sour cream, and crushed bananas. Stir until smooth.
2 large eggs, ¼ cup sour cream, 1/2 cup crushed pineapple, 1 tsp pure vanilla extract, 3 medium overripe bananas
In a separate bowl, whisk together flour, baking soda and salt.
2 cups all-purpose flour, 1 tsp baking soda, ½ tsp salt
Fold flour mixture and pecans (or walnuts) gently into wet ingredients until just combined.
½ cup roasted pecans
Pour into prepared pan and smooth evenly.
Bake in preheated oven for 55-65 minutes, or until a toothpick entered in the center of the loaf comes out clean.
Cool at least 15 minutes before slicing. Serve warm or room temperature.
Brown Butter: For details and images on how to brown butter for this pineapple banana bread recipe, check out my Brown Butter Appreciation Post!If you're unable to find roasted pecans in the store, you can pick up some chopped pecans in the baking aisle and toast them in a pan for about 5 minutes on medium heat, until fragrant. You can also use walnuts, which you won't need to toast!Bananas: For this recipe, you need overripe bananas — that is, bananas with lots of dark spots and bruising. The more brownness on your banana, the sweeter they’ll be when you add them to the recipe. And pro-tip: if you have bananas that aren’t quite at that point yet, there are a few shortcuts to get them to ripen in just minutes!Freezing: This pineapple banana bread freezes so well! Just let it cool completely, and wrap the loaf or slices in foil and place in a zipper freezer bag. Then freeze for up to 2 months!