Wet Ingredients Instructions: Combine Flax meal with warm water and let it sit for 10 minutes.
After it has thickened, add it to the remaining wet ingredients and blend with a hand held immersion blender till smooth.
Alternatively, you can mash everything by hand but I personally do not like chunks of mushy banana in the bread!
Set aside whilst preparing dry ingredients.
Wet Ingredient Instructions: Combine dry ingredients and sieve into a big bowl.
Make a well in dry ingredients and pour wet ingredients into it.
Combine well with a whisk and then pour into a greased and lined 7x4 inch loaf tin.
Bake at 175 degrees celsius for 45 minutes or till a skewer comes out clean.
Once it is taken out of the oven, immediately poke holes in the cake and drizzle with 2 tablespoons of maple syrup.
Leave cake to cool.
Vegan 'Cream Cheese' Frosting Instructions: Cream Tofutti and Nutellex together till smooth with an electric mixer.
Add icing sugar and maple syrup to the mixture and mix to combine.
At this point, the mixture will be a little sloppy, so leave it in the fridge for 10 minutes to firm up a little.
Finishing Touches: Once your bread has cooled, top with icing and sprinkle with chopped pecan nuts. Keep in the fridge, and let it sit at room temperature for 10 minutes before enjoying a slice!