Place 4 bananas in microwave-safe bowl; cover with plastic wrap and cut several steam vents in plastic with paring knife. Microwave on high power until bananas are soft and have released liquid, about 4 minutes. Transfer bananas to fine-mesh strainer placed over medium bowl and allow to drain, stirring occasionally, 15 minutes (you should have ½ to ¾ cup liquid).
Transfer liquid to medium saucepan and cook over medium-high heat until reduced to ¼ cup, about 5 minutes. Remove pan from heat, stir reduced liquid into bananas, and mash with potato masher until fairly smooth.
In a large bowl, combine flours, baking powder, salt, cinnamon, and nutmeg, whisking to combine. In a smaller bowl whisk together the brown sugar, milk, egg, oil, vanilla and cooled mashed banana.
Add the wet ingredients to the dry ingredients, stirring until just combined being careful not to over mix, adding more milk if the batter is too thick for your preference.
Heat a skillet or griddle to medium heat. Ladle batter into onto the hot cooking surface and cook until bubbles form on top – about 2-3 minutes. Flip and cook for a minute or two more. Repeat with remaining batter. Serve with diced bananas, walnuts and the decadent warm Maple Glaze!
To make glaze, simply warm the syrup and butter and whisk in the powdered sugar and vanilla and reserved banana liquid until smooth. Pour over pancakes for Sugary Heaven!