Once pan is hot, add chopped walnuts and 2 Tbsp maple syrup, mix well and keep stirring every once in a while. Toast walnuts for a couple of minutes. Remove from heat and let cool while you prepare the rest of the bread.
In a small heavy bottomed pot or pan melt butter over very low heat.
In one bowl mix flour and baking powder with a whisk until well combined.
In another bowl, mash the bananas with a fork until smooth.
Once butter is almost completely melted, remove from heat and whisk until last bits are melted. Add maple syrup and whisk until very well combined.
Add egg and maple/butter mix to mashed bananas and mix well.
Add wet ingredients to dry ingredients and gently mix together. Do NOT overmix batter. When you still have flour bits here and there gently incorporate 3/4 of the candied walnuts crumbled into bits.
Butter and flour an oven-proof loaf pan, add batter, sprinkle last 1/4 of candied walnuts on top and with a very sharp knife make a long slit along the top.
Bake for 45-55 minutes until golden on top. If you insert a wooden pick it should come out clean.
Let cool down for about 10 minutes before removing from loaf pan.
Then let cool on a rack for as long as you can handle looking at it without taking a bite ;P