Preheat your oven to 180C/350F/Gas mark 4 and either line or lightly grease a 2lb loaf tin, and place to one side.
In a small mixing bowl, combine the plain/all-purpose flour, almond flour, baking powder and salt then place it aside.
In a large mixing bowl, add in the mashed bananas and mix them with the melted butter and oil.
Then add the sugar, egg and almond extract and mix until smooth.
Pour in the dry ingredients and with a gentle hand fold them in together.
Then fold in the chopped semi-dried apricots and transfer the batter into your prepared loaf tin.
Place the loaf tin into your hot oven in the centre.
I have a very slow oven so it took an hour to bake through but check on your loaf at the 50-minute mark. An inserted pick should come out clean, or with only a few crumbs on it.
Once baked through, leave your loaf to cool for 5 minutes in the tin. Then gently turn it out onto a wire rack to fully cool down.
This loaf can be kept in a cool environment in an airtight tin for 5 days. This loaf also freezes well, either freeze it as a whole or cut it up into slices and freeze the individual slices.