Preparation

• Preheat the oven to 356F/180C/Gas mark 4.
• Line a loaf pan with a liner and set aside.
• 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.
• Once mashed, add all of the wet ingredients to the bowl - eggs (flax eggs), vanilla, and coconut oil.
• 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 cider vinegar if making the vegan version.
• Mix for about 30 seconds, so all of the ingredients are combined to form a smooth batter consistency.
• 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.
• Spoon the batter into the lined loaf pan.
• 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).
• Bake for roughly 50 minutes or until a knife or toothpick/skewer comes out clean to determine its readiness.
• Halfway through the baking time you may notice your bread may brown too much; if that is the case, cover the top securely with aluminium foil.
• Once the bread is done, remove from the oven and leave to cool for 5 minutes.
• Remove the bread from the loaf pan/liner and transfer to completely cool on a cooling rack.
• 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 knife.