Step 1

Preheat the oven to 400F/200C. Line a standard 9x5 baking tin with parchment then spray or brush with vegan butter.

Step 2

Add the pecans to a parchment lined baking tray and roast until golden and fragrant, 5 minutes. Remove from the oven and allow to cool then roughly chop. Reserve 2 tbsp for topping the banana bread.

Step 3

In a small bowl, mix the flour, almond flour, baking powder, coconut sugar and salt.

Step 4

In a medium bowl, mix together the almond milk, melted butter and almond butter.

Step 5

Add the dry ingredients to the wet mix and stir to combine. Fold in the mashed banana and pecans with a spatula.

Step 6

In a small bowl, whisk together the cinnamon sugar ingredients: melted vegan butter, brown sugar and cinnamon.

Step 7

Spread 1/3 of the batter on the bottom of the tin. Add 1/3 of the cinnamon swirl mix in dollops on top and use a sharp knife or toothpick to swirl a little. Add 1/3 of the remaining batter and swirl with again. Repeat one more time - you should have 3 layers.

Step 8

Press the two halves of the banana onto the top, cut side up, and brush with a little melted vegan butter, and top with reserved pecans.

Step 9

Bake for about 30 - 35 mins, covering loosely with foil if it starts to brown too much after about 20 minutes. Leave to cool for 10 minutes in the tin then place on a wire rack to cool before slicing.