Preheat oven to 325°F (165°C). Line a 5"x9" loaf pan with parchment paper on the bottom and up the two longer sides.
Place the water and ground flax seeds into a small bowl and stir. Set aside for now.
In a mixing bowl, whisk together the flour, sugar, baking soda, salt, and pecans.
Place the banana, almond butter, vanilla, and the water/flax seed mixture into your blender and blend until smooth (if you don’t have a high-speed blender, you can use a mixer and beat until smooth).
Add the banana mixture to the mixing bowl and stir until blended, then transfer the batter to your lined loaf pan.
Bake until the edges are pulling from the sides and a toothpick stuck into the center of the loaf comes out clean, 45–50 minutes.
Notes
To make this gluten-free, Molly suggests using Bob’s Redmill gluten-free all purpose flour at the same ratio as regular flour. She also used date sugar and sifted all the dry ingredients together and said the results were delish!