Roast pecans for 6-7 minutes at 325 degrees, then chop.
Increase oven temperature to 350 degrees.
Cream the coconut oil and brown sugar together until well blended. Add eggs and vanilla and blend well. Add banana and mix until just combined.
In a separate bowl, mix the Emmer flour, salt and baking soda. Add Emmer mixture to the wet ingredients, and mix until just combined. Fold in the roasted pecans.
Pour batter into a greased 1 pound loaf pan. Bake at 350 degrees for 1 hour.
Cool for 10 minutes in the pan, then turn out onto a rack to finish cooling.
