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1
For the butter: Combine pecans and brown sugar in a food processor and pulse until coarsely chopped.
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2
Add the bourbon, if using, vanilla, butter, vanilla seeds and salt and pulse again until smooth.
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3
Scrape into a large ramekin.
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4
Cover with plastic wrap and refrigerate for at least 1 hour and up to 24 hours.
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5
Let soften again before using.
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6
For the banana bread: Preheat the oven to 350 degrees F and place an oven rack in the middle.
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7
Liberally spray the bottom and sides of a 9- by 5- by 3-inch light metal loaf pan with nonstick cooking spray.
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8
Set aside.
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9
Mix together the flour, sugars, baking powder, cinnamon, baking soda and salt.
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10
Set aside.
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11
Mix together the butter, oil, vanilla, bananas and eggs in another bowl.
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12
Lightly fold the wet ingredients (banana mixture) into the dry ingredients using a rubber spatula until just combined.
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13
The batter should be thick and chunky (do not over-mix; the batter should not be smooth).
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14
If you over-mix, the bread will become rubbery!
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15
Scrape the batter into the prepared pan.
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16
Bake until the bread is golden brown and a toothpick inserted into the center comes out with a few moist crumbs attached, 50 minutes to 1 hour.
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17
Let the bread cool in the pan on a wire rack for 15 minutes, and then remove the it from the pan.
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18
Serve slices warm slathered with the vanilla pecan butter.
