In the Ninja Foodi Hot Cold Blender, combine butter, brown sugar, and vanilla. Select the cook mode on high and let the butter and brown sugar melt. This takes a few minutes. Add pecans and pulse a few times. Scrape down the sides so the mixture is in the well. Continue to cook while you make the batter. OR
In a saucepan or the inner pot of the Ninja Foodi, add butter, brown sugar and bring to a boil. Crush the pecans and add them to the boiling mixture. Reduce the heat and let cook about 2-3 minutes. Add the vanilla and stir. Turn the heat off.
Prepare your pan by brushing it with butter or pan grease.
Spoon the praline mixture into the bottom of your pan.
Banana Bread
Preheat the Ninja Foodi on Bake Roast to 275°F for at least 10 minutes.
Combine room temperature butter and sugar in a medium size mixing bowl. Use a hand mixer to cream butter and sugar together. Start out on a low speed and increase to a high speed for about 45 seconds.
Add egg to butter and sugar mixture and blend with hand mixer. Add bananas and vanilla extract. Using a hand mixer, blend until combined. The batter will look kind of separated right now, that is normal.
Add in salt. Sift half of the flour into the mixing bowl. Blend just until combined with hand mixer. Sift the remaining flour and blend just until combined with hand mixer.
Add the baking powder and blend until incorporated with the hand mixer.
Pour the batter into the pan on top of the praline mixture and cover the pan with foil or a silicone cover (I brush the underside with a little butter to prevent sticking). Place on the reversible rack in the low position and lower into the Ninja Foodi.
Bake at 275° F for 25 minutes. Remove the cover. Reduce the temperature to 250° F and continue to bake for 12-15 minutes. The best way to check for doneness is by using a thermometer. Aim for a temperature between 190°F-200°F.
Remove and allow to cool 5 minutes. Using a cake tester or other utensil, push any banana bread that has covered the center away to make sure it's not sticking. Flip onto a cooling rack and let it cool an additional 10-15 minutes. You don't want to allow it to cool completely in the pan or the praline might stick.