Preheat oven to 180°C/350°F. Lightly grease and line an 8 ½ x 4 ½" loaf pan with parchment paper or a loaf pan liner.
Spread the pecans out on a baking sheet and toast in the oven for 5-8 minutes until fragrant. Set aside to cool completely.
1 cup pecans
Add ½ cup of the pecans to the bowl of a food processor and pulse until finely ground - but take care that you don’t blitz them into butter! Roughly chop the remaining pecans.
In the bowl of a stand mixer, beat together the butter and brown sugar until light and fluffy.
½ cup unsalted butter, softened to room temperature, ⅓ cup soft brown sugar
Next, beat in the eggs one at a time until fully combined, scraping down the sides of the bowl as necessary. Add the maple syrup and vanilla and continue beating until combined and smooth. Mix in the bananas until combined.
2 large eggs, ½ cup pure maple syrup, 1 teaspoon vanilla extract, 3 medium or 2 large bananas, mashed
In a medium bowl, whisk together the finely ground pecans, flour, baking soda, cinnamon and salt.
1 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon ground cinnamon, ¼ teaspoon fine sea salt
Add the dry ingredients to the wet ingredients and gently stir in until just combined. Fold in the chopped pecans.
Pour the mixture into the prepared loaf pan and bake for 50-65 minutes. Start testing at 50 minutes - you want a cake tester or toothpick inserted into the thickest part of the loaf to come out clean. If it’s not ready, return to the oven and continue to check in 5 minute intervals. Leave to cool in the pan for 10 minutes, then remove and cool completely on a wire rack.