In a large mixing bowl whisk together flour, sugar, baking powder and salt and set aside. In a medium mixing bowl, whisk together milk, oil and egg.

Add the wet ingredients to the dry flour mixture and stir until ingredients are just combined.

In a small bowl mash one of the bananas until a paste forms. Fold the mashed bananas into the batter.

Heat a large nonstick pan or griddle over medium heat. Add a bit of butter or vegetable oil cooking spray to the pan or griddle. For each pancake spoon, 2 to 3 tablespoons of batter onto the pan.

Cook until the surface of the pancakes has a few bubbles and the underside is golden brown, 1 to 2 minutes. If the underside browns too quickly, lower the heat to medium low.

Flip the pancakes carefully with a spatula and cook until the underside is golden brown, an additional 1 to 2 minutes. Remove and transfer to a serving platter.

Slice the remaining banana. Serve the pancakes warm and top with the banana slices, pecans and maple syrup.