In a large bowl, mash the bananas with a fork or with a potato masher. You can choose if you want to leave chunks.
In the same bowl then add the maple syrup, coconut oil, eggs, vanilla and coconut milk. Mix well with a fork or a whisk.
In another bowl, mix the sifted spelt flour with the cocoa powder, baking powder, salt and chopped pecan nuts.
Add the dry ingredients to the large bowl while mixing until you have a smooth batter.
Grease a loaf pan and then pour the batter in it. Top it with some chocolate chips if you'd like.
Transfer the pan to the middle rack of the oven and bake for 25 minutes. After this time, cover with aluminium foil and bake for another 20-25 minutes, or until a toothpick comes out clean.
Allow to cool completely before serving.
Notes
You can store this banana bread at room temperature or in a fridge in a closed container for 3-4 days.