Preheat oven to 350°F; Line a loaf pan with parchment paper or grease it really well with lard or coconut oil and set aside.
In a small bowl mix dry ingredients, except for chopped dates and pecans. Sift and set aside.
In a separate bowl, mash banana with a fork and whisk until frothy. Add all the other wet ingredients and whisk to combine. You could also do this in the food processor.
Add dry ingredients to wet and mix with a rubber spatula until well combined, no more. Delicately stir in dates and pecans.
Pour the batter into the prepared loaf pan and sprinkle the extra chopped dates and pecans all over the top. Place in the oven and bake for 70-75 minutes, until the center is set (a toothpick inserted in the middle of the loaf should come out clean).
Set loaf on a wire rack and let it cool in the pan for about 5 minutes before very delicately unmolding it.
Finish cooling on the rack and transfer to the refrigerator to cool completely before slicing.
This bread will keep for up to a week in an airtight container.
This bread is so moist that it barely holds its shape when you slice it, so I strongly recommend refrigerating overnight before attempting to slice it. If you want to warm it up, do so in a frying pan set over medium-high heat, where you will have melted a little bit of ghee. TO.DIE.FOR!