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Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9x5 inch loaf pan, and set aside.
In a large mixing bowl, use a fork to mash the bananas until smooth and creamy.
In a second large bowl, combine the melted butter and granulated sugar. Whisk together until well combined. Add the eggs and vanilla extract to the bowl, and whisk again until smooth.
Stir in the salt, sour cream, mashed bananas, and baking soda.
Sift the all-purpose flour into the wet ingredients, and mix until just combined.
In a separate bowl, mix together the coarsely chopped pecans, maple syrup, brown sugar, unsalted butter, and a pinch of salt. This mixture will go on the bottom of the baking dish before adding the banana bread batter.
Pour the prepared banana bread batter into a greased 9x5 inch loaf pan.
Bake in the preheated oven for 55-60 minutes or until a toothpick inserted into the center of the bread comes out clean. Note: If banana bread starts to brown too much, and a toothpick inserted is still not clean, loosely cover with foil, and continue to back until a tooth pick is clean.
Allow the banana bread to cool in the pan for about 15 minutes. Then, invert it onto a wire racke, and allow to cool completely.