Slice the butter into smaller pieces and put them in a light-colored pan set over medium heat. (Refer to recipe notes about browning the butter for both the banana bread and the frosting simultaneously to avoid doing it twice).

While the butter melts, it will begin to bubble and produce a crackling sound. Continue, stirring from time to time.

Once the crackling stops, the butter will brown rapidly, so watch it closely. Foam might appear on top; simply use your spoon to push it aside to check the butter's color.

When the butter reaches a deep golden brown color and emits an irresistible nutty aroma, the brown butter is done! Take it off the heat and immediately pour it into a heatproof bowl to stop any further browning.

Transfer 113g (1/2 cup) of the liquid brown butter into your mixing bowl for the banana bread, and leave the remainder to cool. Try to distribute the little brown specks evenly between the two portions of butter—these are the milk solids that carry all the flavor!* If you are preparing your brown butter in advance, simply store it all in one bowl in the fridge and divide it in half later—it's much easier to split evenly when it is solid. (Stir it really well first to evenly disperse those brown bits!) Then you can just re-melt the half intended for the banana bread in the microwave.

For more details on browning butter, see my blog post - How to Make Brown Butter.

Grease and line a 9x5 loaf pan and preheat your oven to 350°F (175°C) / 180°C (160°F (70°C)an-assisted)

Place your liquid brown butter in a large bowl together with the sugar and light brown sugar. (If you made your brown butter earlier, be sure to melt it in the microwave to return it to a liquid state). Whisk everything together.

Peel your bananas and mash them in a small bowl using a fork or potato masher. Add them to the butter/sugar mixture and whisk to combine.

Add the eggs, vanilla, yogurt, and vegetable oil and whisk everything in until combined.

Sift in the dry ingredients, including the flour, baking powder, baking soda, and salt.

Roughly chop the pecans and mix them into the batter—you may want to switch to a spoon or spatula for this part, as the pecans can get stuck in the whisk.

Pour the batter into your prepared loaf pan and bake for 55 minutes, or until a skewer inserted into the middle of the banana bread comes out clean.

The reserved brown butter you prepared earlier should have solidified by now. If you had it in the fridge, be sure to bring it to room temperature before using. Give it a good mix to evenly disperse all the milk solids (little brown specks). Take 3 tablespoons and add them to the bowl of a stand mixer (or regular bowl with an electric whisk).

Add the cream cheese (also at room temperature) and beat together with the brown butter, just until combined.

Add the powdered sugar and mix in slowly to avoid a sugar explosion all over your worktop. Once it's all incorporated, add the vanilla and a pinch of salt, then turn the mixer to high speed for about a minute.

Spread over the top of your cooled banana bread and enjoy.