Preheat the oven to 170℃. Grease a 9 inch loaf pan with oil spray and set it aside.
In a large bowl mash the ripe bananas with a fork until smooth.
Stir in the chia seeds, melted coconut oil, maple syrup, almond milk and vanilla extract. Mix until combined.
Add in the dry ingredients one by one: your jumbo rolled oats, oat flour, coconut flour, baking soda, baking powder and sea salt.
The batter should be like a thick paste, not runny but also as firm as bread dough.
Spoon the batter into a loaf pan and level out with a spoon.
Gently press the pecan halves into the top of the loaf.
Bake in the oven for 45 minutes until golden on top. The top should spring back when you press it with your finger to show that it’s cooked but moist inside.