Step 1

Preheat the oven to 356F/180C/Gas mark 4.

Step 2

Line a loaf pan with a liner and set aside.

Step 3

Place the plantain in a large bowl and use a fork, masher or stand mixer to break down the plantain so that it is completely mashed.

Step 4

Once mashed, add all of the wet ingredients to the bowl - eggs (flax eggs), vanilla, and coconut oil.

Step 5

Now add the dry ingredients - almond flour, coconut/cane sugar (start with 2 tablespoons), mixed spice, pink salt, cassava flour and the baking soda and apple cidar vinegar if making the vegan version.

Step 6

Mix for about 30 seconds, so all of the ingredients are combined to form a smooth batter consistency.

Step 7

Before you add the batter to the pan, do a taste test to make sure you are happy with the sweetness and stir in more sugar if needed.

Step 8

Spoon the batter into the lined loaf pan.

Step 9

Peel and halve a plantain and place on top of the batter, carefully pushing downwards until the slices are embedded into the batter (you don't need to go too deep).

Step 10

Bake for roughly 50 minutes or until a knife or tooth prick/skewer comes out clean to determine its readiness.

Step 11

Half way through the baking time you may notice your bread may brown too much (each oven varies) if that is the case, cover the top securely with aluminium foil.

Step 12

Once the bread is done, remove from the oven and leave to cool for 5 minutes.

Step 13

Remove the bread from the loaf pan/liner and transfer to completely cool on a cooling rack.

Step 14

Leave the bread to cool for several hours or overnight if you are making the vegan version (for best results) before slicing it with a serrated (jagged edge) knife.