Preheat oven to 180 degrees C.

Combine all dry ingredients in a large mixing bowl.

Place banana, egg yolks, cashew butter, coconut oil and warm water in a blender and blend until smooth.

Pour into the dry mixture and mix well.

Whisk egg whites until firm peaks form and then gently fold into the mixture.

Scoop into a greased and lined loaf tin (20cm x 10cm) and bake for 30-35 minutes.

Set aside and allow to cool for approx. 15 minutes and then turn onto cooking rack.

Serve with tahini and honey, nut butter or your choice of spread.