As always, this is not a classically sweet recipe. If you want to dial up the sweetness slightly then add ¼ cup of maple syrup or honey and reduce the water by ¼ cup.
Preheat oven to 180c. Grease and lightly flour a small sized loaf pan.
Combine all dry ingredients in a mixing bowl including the spices and pecans.
Place a large fry pan on the stove and add a little olive oil. Slice the bananas down the centre then lay them in the pan to caramelise. Once lightly golden on the underside, flip them over to caramelise the other side. Once down, remove from the pan and place into your blender.
Add the water to the pan and use it to deglaze all the banana bits (you will need to use your spatuala to scrape away any bits stuck to the bottom). Pour the water then out of the fry pan into the blender with the bananas. Add the almond milk and olive oil and blend till smooth.
Add the blender mixture to the bowl with the dry ingredients and mix lightly to combine.
Pour the batter into the tin and bake for 40 minutes. Leave to cool in the tin for 5 - 10 minutes and then turn out onto a wire rack to cool completely before cutting into slices. Freeze after 24 hours to maintain freshness.
Serve either fresh or toasted with lashings of your favourite nut or seed butters.