Preheat your oven to 350°F (175°C) and prepare your loaf pan by lightly greasing it with a bit of coconut oil or vegan butter.
In a large mixing bowl, take your very ripe bananas and mash them until they are smooth. You should have about 1 ½ cups of mashed banana.
To the mashed bananas, add the maple syrup, melted coconut oil, and vanilla extract. Mix well until everything is combined into a smooth mixture.
In another mixing bowl, whisk together the spelt flour, ground cinnamon, baking powder, baking soda, and sea salt. Make sure there are no lumps for a uniform batter.
Pour the dry ingredients into the bowl with the wet ingredients. Use a spatula to gently fold the two together. Be careful not to overmix; a few lumps are okay!
Gently fold in the dairy-free chocolate chunks and chopped pecans, reserving a few for topping if desired.
Pour the batter into your prepared loaf pan. Smooth the top with your spatula and sprinkle any reserved chocolate and pecans on top. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted in the center comes out clean.
Once baked, remove the banana bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. Enjoy your delightful Vegan Spelt Banana Bread with Pecans & Chocolate Chunks!
