Preheat the oven to 170°C and grease a 23cm springform tin with butter and flour.
Blend bananas with 75ml maple syrup and up to 50ml milk until smooth.
Beat butter and sugar until fluffy and add eggs one at a time.
Fold in baking powder, flour, banana purée, and 75g of pecans until combined.
Spoon mixture into the tin and sprinkle remaining pecans over the top.
Bake for 45-60 minutes at 170°C until golden and a skewer comes out clean.
Boil cream and 125ml maple syrup for 3-5 minutes until thickened then cool.
Spread glaze over cooled cake and let set for 10 minutes before serving.