Prepare your flax eggs by combining the ground flaxseed with 6 tablespoons of water. Set aside for 10 minutes, for a gel to form.
Preheat the oven to 180C/350F. Line a loaf pan with parchment paper and set aside.
In a large mixing bowl, combine your almond flour, 2 tablespoons of the sweetener, 1 tablespoon of the cinnamon, baking powder and salt, and mix well. Add your flax eggs (or whole eggs), mashed bananas and coconut oil and mix well, until a thick batter remains. Fold through the pecans, reserving a few to top the bread with.
Transfer the banana pecan bread batter into the lined pan. Top with remaining cinnamon, sweetener, and pecans. Bake for 40-45 minutes, or until a skewer comes out just clean.
Remove from the oven and allow to cool in the pan completely, before slicing.
* For the keto option, substitute the bananas with 1.25 cups pumpkin puree. Add 2 tablespoons of coconut flour, 1 tablespoon of banana extract and bake an extra 5 minutes.
To store- Store banana pecan bread in a sealed container and keep in the fridge. It will keep fresh for at least 1 week.
To Freeze- Banana pecan bread is freezer friendly and can be frozen either as an entire loaf, or individual slices. If you freeze it as a full loaf, wrap it completely in parchment paper and place it in a ziplock bag. If you prefer individual slices, wrap them individually in parchment paper and like the full loaf, place them in ziplock bags. Frozen banana pecan bread will keep for at least 6 months.
Thaw frozen banana pecan bread overnight in the fridge or at room temperature.