Banana Pecan Quick Bread

Answer me this:
Is it PEE-CAN or PE-CAHN? I alternate between the two because while I grew up saying pee-can, pe-cahn is just on of the funnest things to pronounce. (pe-cahn-pe-cahn-pe-cahn).

Anyhoo!
On to (yummier) things, like this banana bread.

If you search for a banana bread recipe, you will get one of several things:
(1) A plain ol’ ‘nana bread (which is perf, but also lacking PPPPA-ZAZ)
(2) A ‘nana-chocolate chip loaf
(3) A ‘nana-walnut loaf
(4) A ‘nana-cinnamon loaf
(5) A maple ‘nana loaf

Which is great, they are all fabulous combinations. But I thought, in a typical Sasha fashion, why not combine them ALL? Sans the chocolate chips, because chocolate and banana deserve to be alone together. Amirite or amirite?

So this is my banana bread: studded with pecans (because pecans>walnuts)(your argument is invalid), laced with cinnamon, sweetened with maple. Absolute. Perfection.

Do you know what to look for in a good banana bread? It must be (pardon my use of this word) moist (God I hate that word). It must be very banana-y. It must be sweet, but not too much (this isn’t banana cake). It must have a good crumb. It cannot be too greasy. It should make your house smell irresistible. It should keep well. If you have any to keep, that is. (You won’t)

Check. Check. Check. Check. Check. Check…
Not convinced yet?

Well, I am just going to have to force politely insist you try baking this for yourself.

Banana Pecan Quick Bread
Serves: 10-12 slices

3 large, freckled ripe bananas
1/2 cup coconut sugar (or brown sugar)
1/4 cup light olive oil or coconut oil (or applesauce, but will be less crumbly)
1 tbsp milled flax + 3 tbsp water, mixed and left to sit 15 min
1-2 tbsp maple syrup
2 cups lightly-packed spelt flour (or whole wheat / GF mix like doves farm / all purpose)
3/4 tsp baking soda
1 tsp cinnamon
1 tsp vanilla extract
1/4 tsp ground nutmeg
1/2 tsp pink himalayan sea salt
1 tbsp Lucuma/Maca (optional)
1 cup whole pecans / 3/4 cup crushed pecans

Preheat the oven to 175C, and grease and line a standard loaf pan with olive/coconut oil and parchment paper.
Cut one of the bananas into half lengthwise, and keep one half in the fridge to top your loaf with later. Take the remaining 2 1/2 bananas and smash them with a fork into a puree. Mix in the sugar, oil, flax ‘egg’, syrup and whisk well. Slowly sift in the flour, baking soda, cinnamon, vanilla, nutmeg, salt and superfood powder (if using), mix well to form a smooth consistent batter.
Place the whole pecans into a ziplock bag, seal well and use a rolling pin crush them by hitting it lightly against the countertop. Fold in the crushed pecans until it is relatively dispersed throughout the batter. Try not to over-mix!
Pour the batter into the prepared pan. Remove the banana half you had saved in the fridge, and slice it length wise again so that you get two long strips of banana. Top the loaf with this, then pop it into the oven for 45 minutes.
To check if it is done, insert a wooden skewer into the centre of the loaf after 45 minutes. It should be relatively dry to the touch. If not, just bake another minute or so.
Cool in the pan for 15 minutes before removing and letting the bread cool on a wire rack.