Prepare a loaf pan by spraying cooking spray or rubbing butter all over the inside of the pan. Then sprinkle a light dusting of flour in the pan.
Brown the butter over medium heat. (When butter is poured off I sometimes use the same pan to toast my pecans with a little added butter).
While the butter is browning, mash the bananas in a mixing bowl (I use a simple hand masher).
Add in all the liquid ingredients to the mashed banana (butter, egg, and honey) and the sugar then mix well.
In a separate mixing bowl, combine and stir most all the dry ingredients (flour, cinnamon, baking soda, and salt).
Mix the dry mixture into the wet mixture until there are no traces of dry ingredients, then fold in the pecans.
Add the mixture to your loaf pan and sprinkle with sugar.
Bake at 350 degrees F for approximately 45- 55 minutes until a toothpick can be inserted in the middle and come out clean. Cooking time will vary by the size and amount of your bananas. Do not overcook or the bread will be dry.
Remove from the oven and let sit in its loaf pan for approximately 15-30 minutes until the pan is able to be handled safely.
Place a wire cooling rack over the top of the loaf pan and flip the bread out of the pan.
Place a second wire cooling rack on the bread and flip it back over so the bread is right-side up.
Allow the bread to cool before cutting. Slices can be frozen and reheated in the toaster oven or in a frying pan with some butter.