Preheat the oven to 350° F.
Line a 9x5 inch baking loaf tin with parchment paper.
In a bowl whisk together the flour and the baking powder.
In another larger bowl, mash the bananas with a fork and then add the oil, eggs, corn syrup, pecans, vanilla and brown sugar. Mix well.
Add the flour mixture to the wet ingredients and mix slowly until there are no lumps.
Pour the batter into the prepared baking tin and spread out evenly.
Bake in the oven for 45 minutes and the top feels firm to the touch and no longer wet. You may need another few minutes if the top of the loaf is still wet and doesen't spring back when pressed.
Let the loaf cool while you make the glaze.
In a bowl whisk together the powdered sugar, milk, vanilla and maple syrup until smooth.
Microwave for 20 seconds and stir again.
With the loaf still in the baking tin, pour the glaze over the banana loaf and spread out evenly.
Let the glaze set for about 30 minutes before removing from the pan and slicing.