Roughly chop half the pecans into small pieces and the other half into larger chunks.
Mash the bananas to a mush with a fork and then mix in the yogurt.
In a bowl, whisk the sugar and butter together until it is smooth and fluffy.
Slowly add the eggs, and then the banana/yogurt mixture.
Combine the flour, cinnamon and baking soda together in a separate bowl, and then fold into the bowl of wet mixture.
Stir through the small chunks of pecans, and then pour the batter into a greased cake tin.
Bake in the oven for around an hour, it needs quite a long time to cook as it's such a wet batter. To test if it's done, poke a skewer into the batter and check it comes out clean. Remove to a cooling rack.
Maple glaze
To make the icing, boil the water in a kettle.
Sift the icing sugar into a bowl and gradually but briskly stir in the water to avoid any lumps. Add the maple syrup and stir until it is smooth and combined.
Pour the maple glaze over the banana bread and then sprinkle the rest of the pecans on top. Slice up and serve!