Line a baking sheet with parchment and lightly spray the parchment paper.

In a saucepan, use a wooden spoon to combine the syrup, brown sugar, butter and vanilla.

Allow to heat (to about 110º) until it starts to bubble.

Add the pecans and stir continuously until the nuts are coated and caramel in colour.

Spread the nuts onto the parchment and carefully separate into individual pieces.

Allow to cool.

Pre-heat the oven to 375ºF. Prepare an 8 x 8 pan by spraying lightly with non-stick spray.

Sift the flour, baking soda, salt, cinnamon and nutmeg into a medium bowl, mix in the sugar and brown sugar.

Cut the butter into the flour mixture using a pastry blender, until it resembles coarse crumbs.

Make a well in the center and set aside.

In a small bowl, whisk the egg, vanilla and milk together. Mash the bananas into the milk mixture. Pour into the well of the flour mixture and stir until combined.

Fold in chopped chocolate. The batter will appear lumpy.

Add the batter to pan.

Bake on the middle rack of an oven for 30- 40 minutes, depending on your oven. Sprinkle the topping generously over the batter halfway through baking.

When ready, remove form oven and allow to cool in pan on a wire rack for a about five minutes.

Serve warm.