Preheat your oven to 375 F degrees. Spray a donut pan with cooking spray.
In a large bowl mash the bananas with a fork or a potato masher. Once the bananas are mashed, add the brown sugar, apple sauce, eggs, vanilla, salt and whisk it all together until all the ingredients are well incorporated. Add the baking powder, flour and chopped pecans and with a wooden spoon mix everything together until well incorporated.
Pour the batter into a large ziploc bag or piping bag. Squeeze all the batter to the bottom of the bag then twist the bag to keep the batter moving towards the bottom. Using your scissors cut across one of the corners to create the tip, it should be about 1 inch in diameter.
Pipe the donut batter into each donut mold.
Bake the donuts for about 20 to 25 minutes until golden brown. Remove the donuts from the donut pan onto a cooling rack and let them cool completely before icing.
In the mean time make the icing. Into your mixer add the butter, cream cheese and maple syrup. Mix everything together until the mixture is smooth, about 3 minutes. Add the salt and the icing sugar. Slowly start up your mixer again and mix until all the icing sugar is incorporated into the cream cheese.
Spread some of the cream cheese icing onto each donut, then top with chopped bacon.