Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Melt coconut oil and oil a box mould (25 cm long; approx. 1.7 l capacity) thinly with some of it, dust with flour. Coarsely chop the pecans. Mix 200 g flour, starch, baking soda and 1 pinch of salt. Peel apples, quarter them, remove seeds.
Cut the fruit flesh into thin slices. Peel bananas and finely mush with a fork. Mix bananas, coconut oil, up to 2 teaspoons, almond milk and 150 g sugar. First stir in the flour mixture, then apples and pecans, up to 1 tbsp.
Fill the dough into the form, smooth it down. Rest coconut oil, 1⁄4 Mix tsp. cinnamon and 1 tbsp. sugar. Spread on the cake.
Sprinkle the rest of the pecan nuts on top. Bake in a hot oven for 50-60 minutes. Take out and let rest in the form for about 10 minutes, then turn out. Let it cool down on a cake rack.