Preheat the oven to 350 degrees F.

Melt 2 tablespoons of butter in a 10-inch ovenproof skillet over medium-low heat.

Add brown sugar and stir until it begins to melt.

Add pecan halves and cook for 2 more minutes, then transfer to a small dish and set aside.

Reserve the skillet with any residual brown sugar.

In a small bowl, mix together flour, granulated sugar, cinnamon, and salt.

Set aside the flour mixture.

Melt the remaining 3 tablespoons butter in a small pan.

In a large bowl, add buttermilk, vanilla extract, egg yolks, and melted butter, then whisk until blended.

Gradually whisk in the flour mixture.

Stir in the smashed bananas.

Beat the egg whites until soft peaks form.

Gently fold the egg whites into the banana mixture.

Sprinkle the pecans and banana slices over the bottom of the reserved skillet.

Gently spoon the batter into the skillet.

Bake until golden brown, 20 to 30 minutes.

Invert the pancake onto a serving plate.

Dust with confectioners' sugar.

Cut into wedges and serve with maple syrup.