Heat the oven to 180 ° traditional heat: roast the pecans by placing them in the oven for about 5/6 minutes on a baking sheet (they must not burn).

Cut the butter into large cubes and heat it over medium heat in a saucepan, stirring occasionally until it turns a nice amber color (not too dark either!). If it foams a little, that's normal. Remove it from the heat and pour it into a container to cool it down faster. It must be lukewarm for the rest. No need to filter it.

In a container, mix the dry ingredients: flour, baking powder, baking soda, salt.

In another container, pour the brown butter, 3 bananas mashed with a fork (we keep 2 for the decoration), the honey, the vanilla and the eggs one by one, mixing between each, and finally the milk.

Incorporate the dry ingredients into the previous mixture. Blend until smooth.

Add the coarsely chopped pecans.

Pour the dough into a round mold of 26cm in diameter, buttered and floured.

For the decoration, cut 2 bananas lengthwise and place on the dough before baking for about 55 minutes at 175 ° traditional heat (monitor the cooking using a wooden pick).