Preheat the oven to 350ºF and grease and line a 9"x13" baking pan.
Combine the first 4 ingredients (through pumpkin pie spice) by sifting them into a large bowl.
In a separate small bowl, combine the maple syrup through the orange juice. This mixture will need to be at room temperature or above for the coconut oil to remain in its liquid state. You can heat it on the stove over medium heat or in the microwave in 15 second increments to get it just warm enough so the coconut oil will mix in.
Make a well in the flour mixture and poor in the wet mixtures. Stir with a wooden spoon until just combined.
Add the mashed banana and chopped pecans and stir until smooth.
Pour the batter into the prepared baking pan and place it in the oven to bake for 30-35 minutes, or until the bread springs back up when you lightly press on the middle and a toothpick inserted into the middle of the bread comes out clean.
Allow the bread to cool for 5 minutes in the pan before you transfer it to a wire cooling rack to cool completely. Slice into 30 pieces and enjoy!
Try this spiced banana gingerbread with tea, coffee, or even hot cocoa!