Preheat the oven to 350°F. Spread the chopped pecans on a baking sheet and toast for 10 to 15 minutes until fragrant and lightly golden, then set aside to cool slightly.

Line an 8 inch loaf pan with parchment paper and lightly coat it with cooking spray.

In a medium bowl, whisk together the all-purpose flour, cinnamon, baking soda, and salt until well combined.

In a large bowl, mash the ripe bananas until mostly smooth. Add the melted coconut oil, egg, and vanilla bean paste and whisk until the mixture is smooth and glossy.

Sprinkle the dry ingredients over the banana mixture and stir gently with a spatula just until no dry streaks of flour remain. Do not overmix.

Fold the toasted pecans into the batter until evenly distributed.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake for 60 to 70 minutes, or until the top is deep golden and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.

Remove the pan from the oven and let the banana bread cool completely in the pan before lifting it out, slicing, and serving.