Preheat a griddle or cast iron skillet over medium heat.

In a small bowl, smash one banana. Slice second banana and set both aside. In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and sugar. In a glass measuring cup whisk together the egg, milk, yogurt, and vanilla.

Pour wet ingredients into the dry, add bananas, and melted butter. Mix until mostly combined. Add pecans and continue to mix until no dry flour remains.

Grease pan with extra melted butter and dollop batter in 1/4 cup increments, spreading into a 4-5 inch circle. Top each pancake with a few slices of banana and cook until dry around the edges, about 3 minutes. Flip pancakes and cook for two minutes on other side. Keep finished pancakes warm in a low oven and finish cooking remaining batter.

Serve hot with butter, maple syrup, extra banana and chopped pecans.