Preheat the oven to 350 degrees F (180 degrees C). Prepare a medium loaf pan by spraying with vegetable spray and lining with a sheet of parchment paper that fits the bottom of the pan. Set aside.
In a large bowl, mash the Banana (3) with a fork. Add the Coconut Oil (4 tablespoon), Large Egg (3), Agave Syrup (2 tablespoon) and Vanilla Extract (2 teaspoon), and beat until smooth with a hand mixer for 1-2 minutes.
In a medium bowl combine the Coconut Flour (1/4 cup), Arrowroot Starch (1/4 cup), Hazelnut Flour (1 1/4 cup), Flaxseed Meal (2 tablespoon), Baking Powder (1 teaspoon), Baking Soda (1 teaspoon), Salt (1/2 teaspoon) and Ground Cinnamon (1 teaspoon).
Whisk to combine, breaking up any lumps or clumps that you find.
Add the dry ingredients to the wet and whisk until they are well combined. Set aside for a few minutes to allow the coconut flour to absorb the liquids fully. Meanwhile, roughly chop the Roasted Pecans (1/2 cup).
Add the pecans and Sweetened Coconut Flakes (1/2 cup) to the banana mixture and stir. Transfer the batter to the prepared loaf pan and sprinkle with remaining 2 tablespoons of Chopped Pecans (2 tablespoon) and Pumpkin Seeds (2 tablespoon) if desired.
Bake for 45-55 minutes or until a cake-tester comes out clean. Cool in the pan on a wire rack and turn out of the pan to serve. Enjoy!