Preheat oven to 350. Butter & flour baking pans (or pan). I use 2 smaller ones (a small bundt & small loaf) because I live in a small space & it allows me to freeze one loaf for later.
Assemble all ingredients (mise en place!!)
Cream together butter & sugar until well incorporated (a fork works well)
Smash bananas & beat eggs. Add water & vanilla to eggs, Stir to combine.
Add add egg mixture & bananas to creamed sugar & combine just until it comes together. It may be slightly lumpy — that’s normal.
and combine all dry (EXCEPT NUTS) ingredients & stir to combine
Slowly add dry to wet, stirring to combine. The mixture will be thick but still stir-able. Fold in 1 cup pecan pieces.
Pour batter into pans until about half full & no more than 2/3 full. Sprinkle with topping down center of batter IF you are using it.
Bake for 30 -45 minutes for smaller & for 55-65 minutes for large loaf pan. The size of pan will cause a variance in time needed. Check half way through & rotate if needed (it is needed in my oven). Top will be golden & toothpick will come out clean.
ENJOY! Keep on cooking in your tiny kitchen & I hope to see you down the road!