Preheat the oven to 350 degrees F. Cut a piece of parchment paper large enough to cover the inside of the loaf pan and place it inside the pan. Set aside.
Mash the bananas in a container with a fork or masher. Set aside.
Place ⅓ cup of maple syrup and the softened butter in bowl and stir with a hand mixer, or use a stand mixer, until well combined.
In a separate bowl, combine the flour, baking soda, baking powder, and salt. Stir to combine. Set aside.
Stir the bananas, eggs, maple extract, and coconut milk into the maple syrup & butter mixture until well combined. Pour half of the flour mixture into the banana mixture, stirring until just combined. Add the second half and do the same.
Pour the ½ cup of chopped pecans into the mixture and stir until just combined and there are no pockets of dry flour in the mixture.
Pour the bread mixture into the loaf pan with the parchment paper in it. Level it out across the pan with a spoon or spatula. Place the loaf pan into the oven and set the timer for 30 minutes.
While the bread is cooking, chop the remaining 1 cup of pecans finely (or you can use a food processor). Place the chopped pecans in a bowl and add the 2 tbsp remaining maple syrup. Combine with a spoon or spatula until all pecan pieces are covered with maple syrup.
Once the bread cooks for the first 30 minutes, take it out of the oven and spread the pecan & maple syrup mixture onto the top with a spoon or spatula, making sure the bread is evenly covered.
Place the loaf pan back in the oven and cook for another 25-30 minutes, until a toothpick inserted into the bread comes out clean. Once cooked, take the bread out of the loaf pan and let cool at least 10 minutes before serving.