Browned Butter Banana Bread

Preheat the oven to 325°F for a glass pan or 350°F for a metal pan. Grease a 9x5-inch loaf pan with cake goop (or butter, then dust with flour.) Or line with parchment paper and set aside.
Melt 8 tablespoons of the butter in a skillet over medium heat. Continue cooking and stirring frequently for 2 to 3 minutes, until brown bits form at the bottom of the pan, the top is foamy, and it has a nutty aroma. Remove from heat and stir in the remaining 2 tablespoons of butter until melted. Allow the butter to cool in the pan while you prepare the rest of the batter.
In the bowl of a stand mixer fitted with a whisk attachment, mash 4 ripe medium bananas until well mashed.
With the mixer on "stir" speed, slowly pour in the browned butter, using a rubber spatula to scrape out any remaining butter or brown bits from the side and bottom of the pan. Once all of the butter is added, mix on medium speed for 1 minute.
Scrape down the sides of the bowl, add 1 cup light brown sugar, 1 tablespoon vanilla bean paste, and ½ teaspoon fine sea salt, and mix until thoroughly incorporated.
Add 1 large egg and beat until fully incorporated.
In a medium bowl, whisk together 2 cups all-purpose flourand 1 teaspoon baking soda(also ⅛ teaspoon ground cinnamon if adding).
Add the dry ingredients to the wet ingredients in 3 batches, whisking between each one.
If adding, fold in 1 cup chocolate chips or 1 cup chopped pecans.

I highly recommend toasting the pecans on the stovetop for a few minutes before adding them.

Pour the batter into the prepared loaf pan. Then sprinkle the top of the batter with 2 tablespoons cinnamon sugar if desired. Run a butter knife down the center of the batter about 1 inch deep.
Bake for 55 to 65 minutes, until a toothpick inserted into the center of the bread comes out clean or a kitchen thermometer reads 200℉.
Cool for 10 to 15 minutes on a wire rack, and remove from the pan. Slice and serve warm or at room temperature with or without butter. The taste and texture are best after sitting overnight. Letting it cool before slicing will lead to cleaner slices.