Pre-heat the oven to 170C/340F fan forced and line a baking sheet with baking/parchment paper.
Soak the dates in freshly boiled water for 5 minutes and then drain well. Don't leave them too long!
Mash the banana and the dates together until well mixed and there are no large pieces. Next add in the remaining ingredients until a cookie dough has formed.
Next, shape the cookies by using approx. 2 tablespoons of dough for each cookie. Place them on the baking sheet.
Place the remaining pecan pieces on top of the cookies - gently push in to the cookie.
Place the cookies in the oven and set a timer for 12 minutes.
Turn the sheet and bake for another 10 minutes.
Cook for a little longer until light brown. These cookies can overly brown if they aren't watched closely, so be careful!
Remove from the oven and allow to cool if you are drizzling with chocolate. To drizzle chocolate, gently melt in a double boiler or microwave and then drizzle with a spoon.
Cookies can be stored in the fridge for up to a week or frozen for up to a month.