- Preheat oven to 170°C (345°F). Brush a loaf tin with coconut oil and line the bottom with non-stick baking paper.
- Method 1: Place eggs with a pinch of salt in a large mixing bowl and whisk until thick and foamy. Add the mashed banana, honey, vanilla, and coconut
oil and whisk together until well incorporated. Add the almond meal, baking powder, tapioca, nutmeg, cinnamon and desiccated coconut and mix
together well. Fold in walnuts and dried fruit and pour the batter into the prepared tin. Smooth the surface and place a few walnuts on the
- Method 2: Place the eggs, banana, honey, vanilla and coconut oil with a pinch of salt in a blender and whiz for 20-30 seconds until thick and foamy.
Then add the rest of dry ingredients and blend until smooth and thick, scraping the sides along the way. Fold in walnuts and dried apricots
and continue as in method one.
- Bake for 45-50 minutes on the middle shelf. Insert a bamboo skewer into the centre to see if it comes out dry, in which case it’s done. Remove
from the oven and let it cool for 5–10 minutes before removing from the tin. Cover with a towel if leaving overnight. Serve as is or toast
and smother with some butter.
Serving suggestions: creamed coconut, grass-fed butter, ricotta cheese, berries or some extra fresh bananas.