Preheat oven to 375 degrees. Prepare a small loaf pan by spraying with a non-stick oil.
In a large bowl, mix flour, baking powder, sea salt, cinnamon, and nutmeg together. Add in pecans and stir to dredge (cover in flour to coat) them in the dry mixture. This step prevents the pecans from sinking to the bottom of the batter and burning while baking.
Peel bananas then add them to a bowl and mash. Add brown sugar, melted butter, almond milk, and rum then stir until uniform. If using egg, add it during this step.
Add wet banana mixture to flour mixture and stir until just combined (about 35 stirs, scraping sides of bowl as you go). Do not over mix as tis will result in tough banana bread. Pour batter into prepared loaf pan.
Place pan in oven and bake for 40 minutes or until a toothpick inserted in the center of the loaf comes out clean. Cool for about 30 minutes in pan then remove to finish cooling.