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Preheat: Set the oven to 180C (350F)/160C fan/Gas 4. Grease and line a 900g (2lb) loaf tin with baking paper.
Cream the base: Beat the butter and both sugars together with an electric whisk until light and fluffy. Add the eggs one at a time, beating well after each. If the mixture splits, beat in a spoonful of the flour to bring it back together.
Add the dry: Fold in the flour, baking powder, and salt until just combined. Do not overmix or the bread will be dense.
Add the good stuff: Gently mix through the pecans, chocolate chips, and 2 mashed bananas until evenly distributed.
Top and bake: Pour into the tin and smooth the top. Slice the remaining banana in half lengthways and press gently into the surface. Sprinkle the extra teaspoon of brown sugar over the top. Bake for 50 minutes until golden brown and springy when pressed. A skewer should come out clean, though gooey lumps of chocolate or banana are fine.
Glaze and cool: Brush maple syrup all over the top while the loaf is still hot. Cool in the tin for 10-20 minutes, then turn out onto a wire rack.